Cavatappi with Vodka Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 pasta (about 3 cups) |
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. Drain.
2. Melt butter in a medium saucepan over medium heat. Add onion and garlic; cover and cook 3 minutes or until tender. Add tomato sauce; simmer, partially covered, 8 minutes or until thick. Combine flour and water, stirring with a whisk until smooth. Add flour mixture to pan; cook 1 minute. Add half-and-half, milk, vodka, salt, and pepper; bring to a boil. Stir in cheese. Reduce heat to low; cook 3 minutes or until cheese melts, stirring frequently. Add pasta; toss to coat. Sprinkle with basil.
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