Luscious, creamy vodka sauce gets into every nook and cranny of the spiral-shaped cavatappi. You can also use fusilli or penne.
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
How to Make It
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.
This recipe is so good - I can't believe it's a light recipe. 2 oz of pasta per person is MORE than enough. I served it with a salad and light garlic bread. Also, I used penne because my ghetto super market doesn't have cavatappi. Mmmmmm!
I have used this recipe for years now. My whole family LOVES it! The sauce is so creamy and delicious. I use chicken broth instead of vodka and it turns out fabulous every time. I also grill a couple of chicken sausages and throw in with the pasta and sauce. Very warm and comforting. One of my all time favorites.
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