Pasta with a creamy vodka-tomato sauce is a popular American-Italian dish. We've lightened it by using fat-free half-and-half and less olive oil, and we've increased the fiber by using multigrain pasta. The vodka adds a hint of dryness and perhaps a little sophistication, but you could substitute a dry white wine.
Oxmoor House JANUARY 2008
Cook pasta according to package directions, omitting salt and fat. Drain.
While pasta cooks, combine 1/4 cup half-and-half and flour, stirring with a whisk until smooth. Add remaining 1/4 cup half-and-half.
Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes and next 3 ingredients, and cook 5 minutes. Add half-and-half mixture; cook 3 minutes or until thick, stirring occasionally.
Place pasta in a large bowl; add tomato mixture and cheese. Toss well.
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