Vodka Cream Pasta Sauce

By Letha_McWey

Yummy, this is FANTASTIC. You all will love this sauce. Again it's easy to make and keeps for up to a week in the refrigerator.

Ingredients

• 1 TBLS Extra Virgin Olive Oil
• 1 TBLS Butter
• 2 cloves Garlic (minced)
• 2 Shallots (minced)
• 1 C Vodka
• 1 C Chicken Stock
• 1 32 oz Crushed Tomatoes
• 1/2 C Heavy Cream
• 20 Basil Leaves (chopped or torn)
• Coarse salt and pepper to taste
• 1/2 tsp Red Pepper Flakes
• Prepare favorite pasta according to directions on box.

Details

Servings 4

Preparation

Step 1

Heat large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently saute 3 to 5 minutes. Add vodka and cook until reduced by half 2 to 3 minutes. Add chicken stock and tomatoes and red pepper flakes. Bring sauce to a boil and reduce heat to bring sauce to a slow simmer. Season with coarse salt and pepper - to taste - While sauce is simmering cook pasta. When pasta is finished add cream to sauce. When sauce begins to boil slightly remove from heat. Drain pasta and toss with sauce and basil leaves.

Serve with salad and crusty french bread.