Pasta with Vodka Cream Sauce

Pasta with Vodka Cream Sauce Recipe
Photo: Oxmoor House
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.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Maureen Callahan,

Cooking Light

September 2007
Also featured in: Cooking Light Lighten Up, America!, Oxmoor House, None 2013;
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