Pasta with Vodka Cream Sauce
Nothing coats pasta quite like whipping cream. Although the dish uses canned
tomatoes and broth for convenience, it tastes fresh because of the basil
stirred in at the end.
Yield 4 servings (serving size: 1 cup)
1/2 pound uncooked penne pasta
1 tablespoon olive oil
1/2 cup finely chopped onion
1 teaspoon salt, divided
1/4 teaspoon crushed red pepper
1 garlic clove, minced
1/2 cup vodka
1/4 cup fat-free, less-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/4 cup whipping cream
3 tablespoons thinly sliced fresh basil
Cook the pasta according to the package directions, omitting salt and fat.
Drain and keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Add onion to
pan; sauté 4 minutes or until tender. Add 1/4 teaspoon salt, pepper, and
garlic; sauté 1 minute. Add vodka; bring to a boil. Reduce heat, and simmer
3 minutes or until liquid is reduced by about half. Stir in 1/2 teaspoon
salt, broth, and tomatoes; bring to a boil. Reduce heat, and simmer 8
minutes. Place tomato mixture in a blender. Remove center piece of blender
lid (to allow steam to escape); secure blender lid on blender. Place a clean
towel over opening in blender lid (to avoid splatters). Process until
smooth. Return tomato mixture to pan; stir in cream. Cook 2 minutes over
medium heat, stirring constantly. Remove from heat. Stir in cooked pasta,
remaining 1/4 teaspoon salt, and basil. Serve immediately.
Cooking Light, SEPTEMBER 2007
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