Cavatappi with Vodka Sauce

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Luscious, creamy vodka sauce gets into every nook and cranny of the spiral-shaped cavatappi. You can also use fusilli or penne.
4 servings (serving size: about 1 1/3 cups)


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8 ounces uncooked cavatappi pasta (about 3 cups)
1 tablespoon butter
2/3 cup finely chopped onion
1 garlic clove, minced
1 (8-ounce) can tomato sauce
4 teaspoons all-purpose flour
1 tablespoon water
3/4 cup half-and-half
1/2 cup 2% reduced-fat milk
1/3 cup vodka
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 tablespoons finely chopped basil


Cook pasta according to package directions, omitting salt and fat. Drain.

Melt butter in a medium saucepan over medium heat. Add onion and garlic; cover and cook 3 minutes or until tender. Add tomato sauce; simmer, partially covered, 8 minutes or until thick. Combine flour and water, stirring with a whisk until smooth. Add flour mixture to pan; cook 1 minute. Add half-and-half, milk, vodka, salt, and pepper; bring to a boil. Stir in cheese. Reduce heat to low; cook 3 minutes or until cheese melts, stirring frequently. Add pasta; toss to coat. Sprinkle with basil.

Created date

March 2005

Nutritional Information

Calories 449
Caloriesfromfat 27 %
Fat 13.3 g
Satfat 8 g
Monofat 3.4 g
Polyfat 0.5 g
Protein 16.6 g
Carbohydrate 55 g
Fiber 3.2 g
Cholesterol 36 mg
Iron 2.7 mg
Sodium 784 mg
Calcium 275 mg