Photo of Pasta alla vodka by WW

Pasta alla vodka

PersonalPoints™ per serving
Total Time
29 min
15 min
14 min
Put this creamy classic back on your dinner menu by cutting the fat while upping the flavor. Our version of this popular dish uses cornstarch and fat-free skim milk instead of heavy cream to thicken the sauce. We also like using both canned diced tomatoes and canned tomato sauce for a chunkier texture. You may not believe us until you make it and try it, but there's so much else going on with the sauce, especially with the garnish of chopped fresh basil, that you won't ever miss the Parmesan cheese. We won't tell if you won't! Bon appétit!


Olive oil

1 tsp

Garlic clove(s)

2 medium clove(s), minced

Dried tarragon

½ tsp

Canned diced tomatoes

14½ oz

Canned tomato sauce

8 oz


2 fl oz, about 1/4 cup


1 tsp

Fat free skim milk

½ cup(s)


¼ cup(s), fresh, chopped

Uncooked fusilli

8 oz, cooked and kept hot


  1. 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.
  2. 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.
  3. 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.