Pasta alla Vodka
- Total Time
Put this creamy classic back on your dinner menu by cutting fat while upping flavor. Bon Appétit!
olive oil1 tsp
garlic clove(s)2 clove(s), medium, minced
dried tarragon½ tsp
canned diced tomatoes14 ½ oz
canned tomato sauce8 oz
vodka2 fl oz, about 1/4 cup
fat free skim milk½ cup(s)
basil¼ cup(s), fresh, chopped
uncooked fusilli8 oz, cooked and kept hot
- 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.