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| Level of Difficulty | Easy |
| 2 medium garlic clove(s), minced |
| 14 1/2 oz canned diced tomatoes |
| 2 oz vodka, about 1/4 cup |
| 1/4 cup basil, fresh, chopped |
| 8 oz uncooked fusilli, cooked and kept hot |
| 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. |
| 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. |
| 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. |
| We renovated Pasta alla Vodka by: |
| Replacing heavy cream with fat-free milk and cornstarch (acts as a thickener). |
| Substituting heart-healthy olive oil for butter and using less of it. |
| Adding dried tarragon and fresh basil to enrich the sauce with fat-free, virtually calorie-free flavor. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated