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Vodka Cream Pasta




Source of Recipe


Rachael Ray


List of Ingredients




1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 garlic cloves, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 (28-ounce) can crushed tomatoes
Coarse salt, to taste
Freshly ground black pepper, to taste
1/2 cup heavy cream
12 ounces pasta, such as penne rigate
20 leaves fresh basil, shredded or torn
Crusty bread


Recipe



Put large pot of salted water on to boil.

Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently sauté garlic and shallots 3 to 5 minutes to develop their sweetness. Add vodka (3 turns around the pan in a steady stream will equal about a cup). Reduce vodka by half, 2 to 3 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble, then reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until al dente, a bit firm to the bite.

Stir cream into the vodka sauce. When sauce returns to a bubble, remove from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Serve immediately, along with crusty bread.

Servings: 4