Pasta With Vodka Cream Sauce (Light)

READY IN: 30mins
Recipe by Redsie

From Cooking Light.

Top Review by Mrs. McB

A delicious vodka sauce recipe with a kick of heat! Like another reviewer, I used only 1/4 cup of vodka and increased the broth to 1/2 cup, and I thought the flavors were great. Take note that the 1/4 tsp red pepper flakes is PLENTY, even for those who like spicy foods. For those with more sensitive stomachs, I'd definitely cut this down to 1/8 tsp. Overall, both DH and I loved it, and I'll definitely be making it again!

Ingredients Nutrition


  1. Cook the pasta according to the package directions, omitting salt and fat. Drain and keep warm.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add 1/4 teaspoon salt, pepper, and garlic; sauté 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 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat, and simmer 8 minutes.
  3. 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 lid (to avoid splatters). Process until smooth.
  4. 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 teaspoon salt, and basil. Serve immediately.

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