Yield: 8 Servings
1 tablespoon Olive oil
3 Cloves garlic; minced
1/4 teaspoon Crushed red pepper flakes
1/2 teaspoon Dried thyme or tarragon
1/4 teaspoon Sugar
1/2 cup Vodka or dry white wine
28 oz Canned whole tomatoes in juice, chopped and juices reserved
3/4 cup Half-and-half or light cream
1/4 cup Loosely packed fresh basil leaves; finely chopped
Salt and freshly ground black pepper; to taste
If you cook with dairy products, this tangy red sauce is a good choice for tubular pasta, such as penne or rigatoni.
In large saucepan, heat oil over medium heat. Add garlic and cook, stirring often, 1 minute. (Do not let it brown.) Add red pepper flakes, thyme or tarragon, sugar and vodka or wine. Simmer until liquid is reduced by half, 5 to 7 minutes. Stir in tomatoes and juice and simmer 10 minutes. Add half-and-half and cook 1 minute. (Do not allow to boil.) Remove from heat and stir in basil if desired. Season to taste with salt and pepper.
PER 1/2-CUP SERVING: 105 CAL.; 2G PROT.; 4G TOTAL FAT (2G SAT. FAT);
6G CARB.; 8MG CHOL.; 230MG SOD.; 1G FIBER.