I've been so busy making long-distance calls to New York that I never posted this yummy recipe I made for salon, like, weeks and weeks ago. Cavatappi with Vodka Sauce from the May 2003 Cooking Light turned into Fusilli with Vodka Sauce because I don't have the first fucking clue what cavatappi pasta looks like. The creamy/tomatoey sauce managed to infiltrate itself into every nook and cranny of the pasta with slurpilicious results.
Cook 8 ounces uncooked cavatappi (or fusilli or penne) pasta (about 3 cups) according to package directions, omitting salt and fat.
Melt 1 tablespoon butter in a medium saucepan over medium heat. Add 2/3 cup finely chopped onion and 1 garlic clove, minced; cover and cook 3 minutes or until tender. Add 1 (8-ounce) can tomato sauce; simmer, partially covered, 8 minutes or until thick. Combine 4 teaspoons all-purpose flour and 1 tablespoon water, stirring with a whisk until smooth. Add flour mixture to pan; cook 1 minute. Add 3/4 cup half-and-half, 1/2 cup 2% reduced-fat milk, 1/3 cup vodka, 1/4 teaspoon salt, and 1/8 teaspoon ground red pepper; bring to a boil. Stir in 1/2 cup (2 ounces) grated fresh Parmesan cheese. Reduce heat to low; cook 3 minutes or until cheese melts, stirring frequently. Add pasta, toss to coat. Sprinkle with 2 tablespoons finely chopped basil. Yield: 4 servings.Posted by astraea on May 20, 2003 | TrackBack