| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Sauces, Gravies, & marinade |
5 |
servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1 |
c |
Chopped onion |
| 4 |
|
Cloves garlic; minced |
| 1/2 |
c |
Dry red wine **OR** |
| 2 |
tb |
Balsamic vinegar |
| 1/3 |
c |
Vodka |
| 1 |
tb |
Sugar |
| 2 |
tb |
Tomato paste |
| 1/4 |
ts |
Black pepper |
| 2 |
cn |
Diced tomatoes; undrained, (14.5 ounce) |
| 1/2 |
c |
Fat-free half-and-half |
| 2 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
1. Heat oil in a saucepan or large skillet over medium-high heat. Add
onion, prosciutto, and garlic; saute 5 minutes. Stir in wine and next 5
ingredients (wine through tomatoes); bring to a boil. Reduce heat to
medium, and cook, uncovered, about 20 minutes. Remove from heat. Stir in
half-and-half and parsley. Yield 5 cups (serving size; 1 cup)
GWYNNE'S NOTES: I liked it - Husband thought it was too sweet. I used H's
coffee cream which is FF but sweet so maybe you should cut out sugar if you
use that. Original recipe called for 1/2 cup chopped prosciutto or lean ham
~- 3 ounces which I omitted.
NOTES : This sauce is traditionally served over thick, tubular pasta such
as penne or rigatoni. Fat-free half-and-half is a new product that performs
like the regular kind.
Recipe by: Cooking Light
Posted to fatfree digest by GwynneC@aol.com on May 5, 1999, converted by
MM_Buster v2.0l.
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