Pasta with Vodka Cream Sauce

Pasta with Vodka Cream Sauce

Our first walk for the fall season starts tonight with our "Steps Out" program. We will hike and walk in many of the parks and hiking trails in our area for the next 9 weeks on a different day each week. It gives me a chance to meet other people in our community who enjoy pole walking, plus the additional bonus of getting some exercise and fresh air after a long day at work. I felt like a fish out of water when I first started walking with poles, but, more and more people are getting into it here. The poles allow me to walk straight with good posture as well as propel me up those hills. Without someone to drag me out on walks quite often I will procrastinate until it is absolutely impossible to walk. I have so many "excerscuses" that it is very sad!!!!! Our first walk is very close to home, but supper will have to be quick and easy.

I quite often make this simple and tasty sauce for pasta. The dish uses canned tomatoes and broth for convenience, but, it tastes fresh with the addition of basil stirred in in the end and topped with grated or shaved Parmesan cheese. Rachel Ray has a similar dish that she calls "You Won't Be Single for Long Pasta". Who wouldn't like a pasta with a name like that!!! It puts a smile on your face!!! But that doesn't mean you can't eat it if you are happily and blissfully married. The "proof is in the pudding" because Rachel is happily and blissfully married (despite what you hear in the tabloid press).

I am also entering this pasta into the fray at Presto Pasta Nights this week with Ruth over at Once Upon a Feast . Every week she has a roundup with so many wonderful pasta recipes submitted by all of you. I remember her wonderful pasta dishes even before I knew anything about blogs or food blogging.

**Pasta with Vodka Cream Sauce**

1/2 lb uncooked penne pasta

1 tablespoon olive oil

1/2 cup finely chopped onion

1 teaspoon salt, divided

1/4 teaspoon crushed red pepper

1 garlic clove, minced

1/2 cup vodka

1/4 cup far-free, less sodium chicken broth/or vegetable broth for you vegetarians out there

1 (14.5 oz) can diced tomatoes, undrained

1/4 cup whipping cream

Parmesan cheese, shaved or grated

Cook the pasta according to the package directions, omitting salt and fat. Drain and keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; saute 4 minutes or until tender. Add 1/4 tsp salt, pepper, and garlic; saute 1 minute. Add vodka; bring to a boil. Reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Stir in 1/2 tsp salt, broth, and tomatoes; bring to a boil. Reduce heat, and simmer 8 minutes.

Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender (to avoid annoying splatters) Process until smooth.

Return tomato mixture to pan; stir in cream. Cook 2 minutes over medium heat, stirring constantly. Remove from heat.

Stir in cooked pasta, remaining 1/4 tsp salt, and basil. Serve immediately sprinkled with shaved Parmesan cheese.

Serves 4

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