Cavatappi With Vodka Sauce

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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

Ingredients

• 8 ounces uncooked cavatappi
• 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

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain.
3. Melt butter in a medium saucepan over medium heat.
4. Add onion and garlic, cover and cook 3 minutes or until tender.
5. Add tomato sauce; simmer, partially covered, 8 minutes or until thick.
6. Combine flour and water, stirring with a whisk until smooth.
7. Add flour mixture to pan, cook 1 minute.
8. Add half-and-half, milk, vodka, salt, and pepper; bring to a boil.
9. Stir in cheese.
10. Reduce heat to low; cook 3 minutes or until cheese melts, stirring frequently.
11. Add pasta; toss to coat.
12. Sprinkle with basil.

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