Tortellini in vodka cream saucea recipe given to me by a friend ages ago, was one of my sure-fire, knock-their-socks-off recipes. Decadent and rich, who wouldn't love it? I saved it for special guests.
True story
My friend Dave had offered loads of help with some car and tire issues I was having. I promised him a great home-cooked meal in gratitude. I served my old recipe to him. He tasted it, admired it, adored it, and ate a huge plate of it. Then he told me he had to leave, due to his lactose-intolerance, he would momentarily be very ill. I was horrified! Why didn't you tell me? Why'd you eat it?! He replied that it was simply so good, he made the decision to pay the price. Then, he made a hasty retreat.
I looked over the recipe: cheese tortellini; one stick of butter; ¾ C Parmigiano-Reggiano; 1/2 C romano; 1 whole cup of heavy cream. I felt awful. Yes, it's delicious, but, eegads...could I have picked a worse recipe for someone unable to digest dairy?
No bow-ties here
Not the kind test-kitchen chefs wear and not the kind you eat (Farfalle). I did have some wonderful lobster agnolotti from Cosentino's Venda Ravioli in Providence, RI. These delicate little crescents of housemade pasta, stuffed with lobster cried out for a special sauce. But we've just promised to commit to healthier eating.
I set out this evening to see if I could make a luscious and lightened version. I was skeptical. My choice is usually to have a smaller portion of the thing you love, and have it less often. I'm the kind of person whose response to "no" is "watch me!" Tell me I can't eat something I love, I am immediately compelled to find the bottom of a bag of chips.
Success!
Not only did I find a reduced fat version of a similar recipe, but I further upped the nutrition and reduced the fat. In truth, the final product may not be quite as elegant as the original, but it was still a rich-tasting, beautiful dish in the end. One wouldn't miss anything or feel downgraded, especially if you had not had the original (heart-stopping, stroke-ensuring, lactose-loaded) version.
A quick review of what the original recipe called for versus what I used, indicates improvement, even if we're not actual nutritionists here:
- 1 C heavy cream - I used ½ C fat-free half & half (Roughly a 2/3 reduction in fat)
- ½ C (one stick!) of butter - I used 1 TBSP of olive oil (healthier fat, much less of it)
- ¾ C of Parmigiano-Reggiano plus ½ C of Romano - I used only 3 TBSP of Parmigiano-Reggiano.
What I added:
The original recipe calls for only 1C canned tomatoes, drained. Tomatoes are in season now in the farmers' markets and they're loaded with lycopene. Lycopene is currently being studied for multiple potential health benefits. Preliminary results show consumption of lycopene, particularly from cooked tomatoes, may reduce prostate cancer risk. It shows promise for cardiovascular health. I added about 1 C small cherry tomatoes, rough chopped with some fresh parsley and basil; and added about ¾ C of sliced onion.
Pasta trade:
It might be that the lobster agnolotti has more fat than cheese tortellini, but I'd guess it's a healthier fat and contains other nutrients. Here's a rough comparison, per serving:
- 230 calories/ 70 from fat - Cheese tortellini
- 303 calories/33 from fat - Lobster agnolotti
453 grams of agnolotti is about equivalent to one pound of pasta. By eliminating the cheese, we've reduced the fat again. I can live with that.
I contemplated writing this article as if I were simply sharing a terrific recipe, then adding a surprise ending of healthy improvements. It's that good. Make it without thinking about it as a "healthier" or "lighter" version of another recipe. Your date, spouse, family will think you're being naughty. Doesn't that always make things taste better?
Lobster Agnolotti with Vodka Cream Sauce
Put a large pot on for pasta. Fresh pasta cooks quickly, so plan the sauce preparation according to the type of pasta you are using.
Assemble the rest of the ingredients while water is coming to a boil, it's a fairly quick thing to put together and you don't want to overcook the pasta while you hunt around for the pepper or discover you're out of vodka...
In saucepan or frying pan, soften onion in olive oil; then add garlic and tomatoes.
- 1 TBSP olive oil
- ¾ onion sliced thin
- 1 clove of garlic, minced
- add: 1 - ½ C fresh and/or canned tomatoes (if canned use good quality like Muir Glen or San Marzano)
Add herbs:
- 1 TBSP fresh basil, 1 TBSP fresh parsley
- Red pepper flakes to taste (I used about ¼ tsp, we like spice)
- ½ C vodka (use what you'd drink, nothing of lesser quality)
Simmer to reduce sauce a bit. (Pasta is probably done by now.)
Add:
½ C fat-free half & half (in which you have whisked in 1 tsp cornstarch) - stir in, cook a bit, then remove from heat.
Toss pasta gently in sauce; sprinkle with 3 TBSP Parmigiano-Reggiano, freshly grated. Add more herbs if you like.
NB: I adapted this from my original and from one I found by Jeanne Jones, who writes a syndicated column, "Cook it Light". Her recipe gives nutritional values which I've omitted here as I further changed the recipe and neither of us is a nutritionist or registered dietician. My hope is that you'll use common sense, write me if you have questions or if you can add further nutritional analysis.
Above all, don't be afraid of food. Enjoy!
- Kids love pasta. Why not make homemade pasta with your kids? Cooking with Kids is fun for everyone.
- See Devy Stone's article on fresh tomato sauce if you want an alcohol-free sauce.
