4 to 6 Servings
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup vodka
1 can (28 ounces) diced tomatoes, undrained
1 container (8 ounces) mascarpone cheese
2 tablespoons coarsely chopped fresh basil
1 teaspoon salt
1 teaspoon black pepper
1 pound fettuccine
In a medium saucepan, heat the oil over medium heat. Add the garlic, and sauté for 1 to 2 minutes, just until golden.
Add the vodka and the tomatoes with their juice and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
Add the mascarpone cheese, basil, salt, and pepper; stir until thoroughly combined and the cheese is melted.
Meanwhile, in a soup pot, cook the fettuccine according to the package directions. Drain, return the fettuccine to the pot, and pour the tomato and cheese mixture over it. Serve immediately.