Pasta with Vodka Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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