Print

Fusilli With Tomato-Vodka Sauce

Active Work Time: 20 minutes

Total Preparation Time: 30 minutes

Vegetarian

    Salt
    1 pound fusilli
    3 tablespoons butter, divided
    1 tablespoon olive oil
    1 large onion, minced
    3 cloves garlic, minced
    1 (28-ounce) can 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 grated Parmesan, plus more for serving
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.

4 servings. 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.

Butter Lettuce and Radish Salad

Active Work and Total Preparation Time: 5 minutes

    1 head butter lettuce
    1/2 bunch radishes, thinly sliced
    2 tablespoons olive oil
    2 tablespoons white wine vinegar
    Salt, pepper
Combine the lettuce and radishes in a large bowl. Drizzle them with the oil and vinegar and toss. Season to taste with the salt and pepper.

4 servings. Each serving: 76 calories; 84 mg sodium; 0 cholesterol; 7 grams fat; 1 gram saturated fat; 3 grams carbohydrates; 1 gram protein; 1.17 grams fiber.

--MAYI BRADY, Times Staff Writer