PASTA: Fusilli with Tomato-Vodka Sauce

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* Exported from MasterCook Mac *

 

Fusilli with Tomato-Vodka Sauce

 

Recipe By : Los Angeles Times, May 29 2002

Serving Size : 4 Preparation Time :0:00

Categories : salads pasta

vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

salt

1 pound fusilli

3 tablespoons butter -- divided

1 tablespoon olive oil

1 large onion -- minced

3 cloves garlic -- minced

28 ounces canned diced tomatoes

1/2 cup whipping cream

1/2 cup mascarpone cheese

1/4 cup vodka

1/2 cup thinly sliced basil leaves

1/4 teaspoon dried red pepper flakes

freshly ground pepper

1/4 cup Parmesan -- grated

- plus more for serving

 

Active Work Time: 20 minutes

Total Preparation Time: 30 minutes

Serves 4

 

Bring a large pot of salted water to a boil over high heat. Add the

fusilli and cook until al dente, about 12 minutes.

 

While the pasta cooks, melt 1 tablespoon of the butter and the olive oil

over medium heat in a large skillet. Add the onion and cook until the

onion is softened, about 3 minutes. Add the garlic and cook, stirring,

until the garlic is very fragrant, about 1 minute. Lower the heat to

medium-low and add the tomatoes, whipping cream, mascarpone and vodka.

Cook, stirring frequently until the mixture has thickened slightly,

about 10 minutes. Stir in the basil, red pepper flakes and salt and

pepper to taste.

 

Drain the pasta, reserving about 1 cup of the cooking water.

 

Add the pasta to the skillet. Mix well and add enough pasta cooking

water and the 1/4 cup of grated Parmesan to make a rich sauce. Stir in

the remaining 2 tablespoons of butter. The sauce should coat the pasta

and look silky, but not be soupy. Taste and season with salt and pepper

if needed. Pass additional grated cheese.

 

Each serving: 557 calories; 811 mg sodium; 81 mg cholesterol; 31 grams

fat; 17 grams saturated fat; 52 grams carbohydrates; 13 grams protein;

4.94 grams fiber.

 

Source: Los Angeles Times, May 29 2002

Posted to Clipping Cooking by Diane Spangen

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 321 Calories; 30g Fat (90%

calories from fat); 2g Protein; 5g Carbohydrate; 83mg Cholesterol; 108mg

Sodium

Food Exchanges: 1/2 Vegetable; 6 Fat

 

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