Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Luscious, creamy vodka sauce gets into every nook and cranny of the spiral-shaped cavatappi. You can also use fusilli or penne.

Cynthia DePersio
Recipe by Cooking Light May 2003

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Yield:
4 servings (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

449 calories; calories from fat 27%; fat 13.3g; saturated fat 8g; mono fat 3.4g; poly fat 0.5g; protein 16.6g; carbohydrates 55g; fiber 3.2g; cholesterol 36mg; iron 2.7mg; sodium 784mg; calcium 275mg.
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