Ingredients

	1 tsp olive oil
	2 medium garlic clove(s), minced
	1/2 tsp dried tarragon
	14 1/2 oz canned diced tomatoes
	8 oz canned tomato sauce
	2 oz vodka, about 1/4 cup
	1 tsp cornstarch
	1/2 cup(s) fat-free skim milk
	1/4 cup(s) basil, fresh, chopped
	8 oz uncooked fusilli, cooked and kept hot

Instructions

• Heat oil in a large skillet over medium-high heat. Add garlic and sauté 1 minute. Add tarragon and stir to coat. Add diced tomatoes, tomato sauce and vodka; simmer 10 minutes.
  
  
• Dissolve cornstarch in milk and whisk until blended. Add mixture to skillet and simmer 1 minute, until sauce thickens. Remove from heat and stir in basil.
  
  
• Transfer pasta to four individual shallow bowls. Pour vodka sauce over top and serve hot. Yields about 1 1/3 cups pasta and 2/3 cup sauce per serving.

Chef Tips

• We renovated Pasta alla Vodka by:
  
  • Replacing heavy cream with fat-free milk and cornstarch (acts as a thickener).
    
    
  • Substituting heart-healthy olive oil for butter and using less of it.
    
    
  • Adding dried tarragon and fresh basil to enrich the sauce with fat-free, virtually calorie-free flavor.