Pasta with Vodka Cream Sauce
Photography: Lee Harrelson; 
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.
| Servings:4 servings (serving size: 1 cup) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
- saturated fat:3.9 g
- cholesterol:20 mg
- iron:1.2 mg
- sodium:662 mg
- fiber:3.1 g
- protein:8.5 g
- calories from fat:25 %
- mono fat:4.1 g
- fat:9.9 g
- carbohydrate:48.6 g
- poly fat:0.6 g
- calcium:36 mg
- calories:354
directions
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.
