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Pasta with Vodka Cream Sauce

Photo: Oxmoor House
Yield 4 servings (serving size: 1 cup)
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. For a nonalcoholic version of the pasta sauce, replace the vodka with additional chicken broth.

Ingredients

  • 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

Nutrition Information

  • calories 354
  • caloriesfromfat 25 %
  • fat 9.9 g
  • satfat 3.9 g
  • monofat 4.1 g
  • polyfat 0.6 g
  • protein 8.5 g
  • carbohydrate 48.6 g
  • fiber 3.1 g
  • cholesterol 20 mg
  • iron 1.2 mg
  • sodium 662 mg
  • calcium 36 mg

How to Make It

  1. Cook the pasta according to the package directions, omitting salt and fat. Drain and keep warm.

  2. 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.

Also appeared in: Oxmoor House, None, 2013, Cooking Light Lighten Up, America!;