Vodka "Cream" Sauce a la Murray

With the right tools in the kitchen you can make your favorite family foods a lot healthier, and no one will even notice!  My stick blender is my favorite tool in the kitchen and when you are making soups or sauces a stick blender is the best ingredient since good old cream.  I have been able to eliminate cream from most of our "cream" dishes, like this beautiful and so rich and tasty Vodka Cream pasta sauce by whipping the sauce into submission with my trusty stick blender.  It is able to emulsify just a bit of extra virgin olive oil into tasting positively creamy, and with a fraction of the calories.

Pasta with Vodka "Cream" Sauce

• Whole wheat pasta of your choice (we love Barilla Plus!)
• 1 tbsp olive oil
• 1/2 cup chopped onion or 2-3 shallots
• 1/4 tsp crushed red pepper (or more to your taste)
• 1 tbsp minced garlic
• 1/2 cup vodka
• 1/4 cup fat free chicken broth
• 14.5 oz can San Marzano crushed or diced tomatoes

Cook pasta according to package directions.

Heat oil, add onion, saute 4 minutes.  Add crushed red pepper and garlic, cook 1 more minute.  Add vodka, bring to boil and reduce heat.  Simmer 3 minutes or until reduced by half.  Stir in broth and tomatoes, bring to boil.  Reduce heat, simmer 8 minutes, remove from heat and blend with stick blender.  Cook over medium heat for 2 minutes, season to taste if necessary.  Garnish with parma reggiano and/or fresh basil.