This recipe freaking rules! I loved it! I love creamy, cheesy pasta and since this one is much healthier, what's not to love??!! This originated from Cooking Light magazine, but I found the recipe on pinterest. Here is the blog I got it from. This recipe was very simple, the hardest part (which isn't hard, just time consuming if you don't have hand held) was you need to use a hand held blender to puree sauce. If you don't have one, you'll have to transfer sauce to a blender, blend well, and then transfer back to pan.
I served these with my parmesan-garlic rolls and a side salad. The whole family loved it and my almost 5 year old daughter told me it was the best spaghetti she'd ever had and I should make it every night:) I left the basil at the end off hers. This recipe serves 3-4 people. Next time I may double the recipe so I have more for left overs:)
* 1/2 pound dry thin spaghetti pasta
* 1T olive oil
* 1/2 cup finely chopped onion (I used one large shallot- I love the flavor of a shallot)
* 3/4 tsp salt, divided (I use coarse kosher salt)
* 1/8 tsp crushed red pepper (Just enough to give some flavor, but not enough to make too spicy for kids)
* 1 garlic clove, minced
* 1/2 cup plain vodka (use a medium grade... not the super cheap kind but not your most expensive either. I used Smirnoff)
* 1/4 cup chicken broth (you could also use vegetable broth if making vegetarian)
* 1 (14.5 oz) can diced tomatoes, undrained- (I highly recommend using the Muir Glen Organic kind with Italian Herbs. I buy generic brand tomatoes for stews, roasts and chili, but this is the base of your whole sauce and where it really gets the flavor from. This is an awesome brand and since you only use one can, it's really worth the extra few cents!!)
* 1/4 cup whipping cream
* 3T thinly sliced fresh basil
* shaved or grated parmesan cheese to garnish (I used parmigiano-reggiano)
1. Heat oil in large nonstick skillet over medium-high heat. Add onion and saute for 4 mins or until tender. Add 1/4 tsp salt, red pepper, and your garlic and saute another minute or so.
2. Add vodka and bring to a boil (careful not to let it catch fire). Once boiling, reduce heat, cover and simmer for 3 minutes or until liquid reduces by half. (I think I did around 5 minutes).
3. Stir in rest of salt, broth and tomatoes. Bring to a boil. Once boiling, cover and simmer for about 15 minutes. After simmers, remove from heat and let cool slightly.
4. While your sauce above is simmering for the 15 minutes, cook your pasta according to the package directions. Drain and keep warm.
5. If you have a stick blender (I show in picture below), you can now puree the sauce right in the pan. If you don't, place tomato mixture in conventional blender. Remove center piece of blender lid to allow steam to escape, and secure the lid on blender. Place clean towel over opening in blender lit to avoid splatters and process until smooth. Return tomato mixture back to pan.
6. Mix in cream, then cook sauce for 2 mins over medium heat, stirring constantly. Remove from heat. Stir in cooked pasta. Taste and adjust seasoning if necessary.
7. Serve immediately. I toped mine with the basil and my cheese. YUM!
|here are most of my ingredients... I highly recommend this tomato brand for this meal. I think next time I will try this recipe using whole grain pasta.|
|shredded basil and chopped shallot|
|sauteing the onion in olive oil|
|add your vodka and bring to a boil. Then simmer for 3-5 minutes till liquid reduces by half|
|added tomatoes, broth and some salt and pepper|
|Boil noodles per package instructions|
|Using my hand blender to puree the sauce in the pan till smooth and creamy|
|adding the whipping cream. Stir well and heat another 2 mins|
|Add your pasta...|
|Serve with basil and parm cheese.|