Categories: Cooking Light, Main Dish, Pasta Sauce

Ingredients

• 8 ounces uncooked cavatappi pasta
• 1 tablespoon butter
• 2/3 cup finely chopped onion
• 1 -2 garlic clove, minced
• 1 (8 ounce) tomato sauce
• 4 teaspoons all-purpose flour
• 1 tablespoon water
• 3/4 cup half-and-half
• 1/2 cup 2% low-fat milk
• 1/3 cup vodka
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 cup grated fresh parmesan cheese
• 2 tablespoons finely chopped fresh basil

Directions

1. Cook pasta by following package directions, omitting salt and fat; drain.

2. Melt butter in a medium saucepan over medium heat.

3. Add in onion and garlic; cover and cook 3 minutes or until tender.

4. Add in tomato sauce; simmer, partially covered, 8 minutes or until thick.

5. Combine flour and water, stirring with a whisk until smooth; add flour mixture to pan; cook 1 minute.

6. Add in half-and-half, milk, vodka, salt, and pepper; bring to a boil.

7. Stir in cheese; decrease heat to low; cook 3 minutes or until cheese melts, stirring frequently.

8. Add in pasta; toss to coat; sprinkle with basil.

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