Pasta with Vodka Cream Sauce

1/2 pound uncooked penne pasta
1 tablespoon olive oil
1/2 cup finely chopped onion
1 teaspoon salt, divided
1/4 teaspoon crushed red pepper
1 garlic clove, minced
1/2 cup vodka
1/4 cup fat-free, less-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/4 cup whipping cream
3 tablespoons thinly sliced fresh basil

Cook the pasta according to the package directions, omitting salt and fat. Drain and keep warm. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add 1/4 teaspoon salt, pepper, and garlic; sauté 1 minute.

Add vodka; bring to a boil. Reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Stir in 1/2 teaspoon salt, broth, and tomatoes; bring to a boil.

Reduce heat, and simmer 8 minutes. Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Return tomato mixture to pan; stir in cream. Cook 2 minutes over medium heat, stirring constantly.

Remove from heat. Stir in cooked pasta, remaining 1/4 teaspoon salt, and basil. Serve immediately. Makes 4 servings