Pasta with Vodka Cream Sauce

Nothing covers pasta like whipped cream. Although the dish uses canned tomatoes and broth for convenience, it tastes fresh thanks to the addition of basil at the end. For a non-alcoholic version of the pasta sauce, replace the vodka with an extra amount of chicken broth.
Prepare the pasta according to the instructions on the package, without adding salt or fat. Drain and keep warm.Heat the oil in a large nonstick skillet over medium-high heat. Add the onion to the skillet; simmer for 4 minutes or until soft. Add 1/4 teaspoon salt, pepper, and garlic; simmer for 1 minute. Add the vodka and bring to a boil. Reduce the heat and simmer for 3 minutes or until the amount of liquid is reduced by about half. Add 1/2 teaspoon salt, stock, and tomatoes; bring to a boil. Reduce the heat and simmer for 8 minutes. Place the tomato mixture in a blender. Remove the center part of the blender lid (to release steam); secure the blender lid to the blender. Cover the hole in the blender lid with a clean towel (to avoid splashing). Beat until smooth. Return the tomato mixture to the pan; add the cream. Cook for 2 minutes over medium heat, stirring constantly. Remove from heat. Add the cooked pasta, remaining 1/4 teaspoon salt, and basil. Serve immediately.