Edition: U.S. / Global

Pasta Topped by a Sauce Infused With Brandy

Published: November 20, 1996

This is a simple variation on the traditional Italian pasta with vodka sauce -- a dish, frankly, I have never understood because vodka has no flavor.

For this recipe, I have replaced the vodka with richly flavored brandy. A yogurt-ricotta mixture has been substituted for the cream because it provides the lovely mouth-feel and sweetness of cream with fewer calories and less fat.

This subtly flavored dish is balanced with a full-flavored mixture of peppers, onions, garlic and basil.

Tortellini With Brandy Cream Sauce

1 tablespoon cornstarch

3/4 cup plain nonfat yogurt

2 tablespoons tomato paste

2 tablespoons brandy


8 ounces vegetable or chicken-

filled tortellini

1 ounce Parmigiano Reggiano ( 1/3 cup coarsely grated)

3/4 cup reduced-fat ricotta.

1. Bring water to boil for pasta in covered pot.

2. Blend cornstarch with a little yogurt in saucepan, then stir cornstarch mixture into rest of yogurt.

3. Stir in tomato paste, brandy and pepper flakes.

4. Cook the tortellini according to package directions.

5. Cook yogurt mixture over low heat until it thickens a little and is heated through.

6. Grate Parmigiano.

7. Remove yogurt from heat, and stir in ricotta.

8. Drain pasta, and serve with brandy cream sauce, topped with cheese.

Yield: 2 servings.

Approximate nutritional analysis per serving: 595 calories, 15 grams fat, 50 milligrams cholesterol, 1,160 milligrams sodium, 35 grams protein, 70 grams carbohydrate.

Peppers, Onions and Basil

2 large cloves garlic

1 pound whole onion or 14 ounces chopped, ready-cut onion (3 1/3 to 3 1/2 cups)

2 teaspoons olive oil

2 pounds red, yellow and green whole peppers or any combination, or 8 cups sliced ready-cut peppers (28 ounces)

3/4 cup coarsely chopped fresh basil

Freshly ground black pepper to taste.

1. With food processor running, add garlic through feed tube and mince.

2. Using slicing blade in food processor, slice onions; squeeze to drain off excess juices.

3. Heat large nonstick skillet until it is very hot; reduce heat to medium-high, and add oil, onions and garlic. Saute until onions begin to brown.

4. Meanwhile, wash, trim and seed peppers; cut into quarters. Slice peppers in food processor. Drain excess liquid from peppers, and add to onions after they have begun to brown. Cook, and stir occasionally until peppers and onions are soft.

5. Meanwhile, wash and dry basil and remove from stems. Chop coarsely. About a minute before peppers and onions are cooked, stir in basil and season with pepper.

Yield: 2 servings.

Approximate nutritional analysis per serving: 220 calories, 6 grams fat, 0 milligrams cholesterol, 17 milligrams sodium, 7 grams protein, 40 grams carbohydrate.

Game Plan

Prepare peppers and onions through

Step 3.

Prepare tortellini through Step 1.

Continue with pepper dish through

Step 4.

Continue with tortellini dish through

Step 5.

Finish pepper dish.

Finish tortellini.