High-Protein Penne alla Vodka (24g Protein)

Published: 8/6/2026

A 1980s classic re-engineered by replacing heavy cream with a blended cottage cheese protein base. Creamy, tangy, and macro-friendly without sacrificing indulgence.

Ingredients (4 servings)

• 12 oz (340 g) whole wheat penne pasta
• 1 cup (240 g) low-fat cottage cheese
• 4 oz (120 g) tomato paste
• 2 oz (60 ml) vodka
• 1/2 tsp (1 g) red pepper flakes
• 2 cloves garlic, minced
• 2 tbsp (30 ml) olive oil
• Salt to taste

Instructions

1. Sauce Base: Blend 1 cup of cottage cheese until completely smooth and velvety.
2. Aromatics: Sauté the garlic and red pepper flakes in olive oil. Stir in the tomato paste and vodka; let the alcohol reduce by half.
3. Combine: Stir the blended protein base into the pan over low heat. Do not boil, as the dairy may curdle.
4. Finish: Toss with al dente pasta and a splash of pasta water to loosen the sauce.
5. Season with salt and serve immediately.

Pro Tips

• Do Not Boil: The cottage cheese sauce will curdle if it boils — keep the heat low and stir gently.
• Reserve Pasta Water: The starchy pasta water is the secret to a silky, restaurant-style sauce that clings to the penne.

See Also

• Creamy Mushroom Pasta
• Creamy Garlic Shrimp Pasta
• Creamy Feta Chicken Pasta

Categories: mains, pasta-risotto, healthy