Spaghettini with Rosy-red Sauce

Spaghettini with Rosy-red Sauce

2 servings
Preparation 5 min
Cooking 10 min

430 calories per serving 


160 g spaghettini    
2 servings Rosy-red Pasta Sauce [Light[ (Recipe)   175 mL
2 tsp margarine non-hydrogenated   9 g
2 tbsp pasta cooking water   30 mL
1 pinch salt [optional]   0.1 g
2 tbsp Parmesan cheese, grated [optional]   6 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. Cook the pasta.
  2. While the pasta is cooking, heat the sauce in a saucepan over low heat. Add the specified amount of pasta cooking water to dilute the sauce a bit, and warm up just a few minutes.
  3. Put the drained spaghettini back into the pasta cooking pot, add the sauce and margarine, then mix well. Serve in the warmed dishes. If desired, Parmesan cheese may be grated on top.

Nutrition Facts Table

Nutrition Facts

per 1 serving (340g)


% DV*

* DV = Daily Value




9 g

14 %

Saturated 2 g
+ Trans 0 g

10 %


5 mg


360 mg

15 %


66 g

22 %


4 g

17 %


5 g


12 g

Vitamin A

20 %

Vitamin C

20 %


10 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¾ serving
Grain Products: servings
Milk and Alternatives: ¼ serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar
Source of :
Calcium, Copper, Folacin, Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D, Vitamin E, Vitamin K, Zinc
Good source of :
Fibre, Magnesium, Niacin, Vitamin A
Excellent source of :
Manganese, Selenium

More info

This recipe is in the following categories: Pasta | Tomatoes | Main courses/Entrées | High Fibre | Kosher | Vegetarian | Italian

Rosy-red Pasta Sauce [Light[

Rosy-red Pasta Sauce [Light[

A creamy tomato sauce flavoured with vodka.

Our cousins José and François gave me this recipe.

4 servings (350 ml)
Preparation 5 min
Cooking 20 min


1 tbsp olive oil   15 mL
1/2 onions, finely chopped   100 g
1 clove garlic, pressed or minced    
1 cup strained tomatoes   250 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1/4 cup dairy blend 5%   65 mL
1/4 cup vodka, or to taste   65 mL

Before you start

A blender or food processor will be very useful to purée the sauce.


  1. Heat the oil in saucepan over medium heat. Add the chopped onion and minced or pressed garlic, then sauté 5 min until translucent. Add the strained tomatoes, salt, and pepper. Cook 15 min over medium-low heat, with occasional stirring.
  2. Remove the pan from the heat, then stir in the dairy blend and vodka. Mix well then purée in a blender. More or less vodka may be added depending on personal preference.


This sauce can be stored up to 2 weeks in the refrigerator; up to 3 months in the freezer.

This recipe is in the following categories: Tomatoes | Sauces & Dips | Kosher | Vegetarian

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