Vodka Pasta
By Angie47
Ingredients
- Serve with:
- 1 *1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
- • 1 tablespoon butter
- • 2 cloves garlic, minced
- • 2 shallots, minced
- • 1 cup vodka
- • 1 cup chicken stock
- • 1 can crushed tomatoes (32 ounces)
- • Coarse salt and pepper
- • 16 ounces pasta, such as penne rigate
- • 1/2 cup heavy cream
- • 20 leaves fresh basil, shredded or torn
- • Crusty bread, for passing
Details
Servings 4
Preparation
Step 1
Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
You'll also love
- Extra-Special Gourmet Creamed Corn 0/5 (0 Votes)
- Kielbasa in Beer-Mustard Sauce 0/5 (0 Votes)
- Banh Bung (Warm Noodle Salad with... 0/5 (0 Votes)
Review this recipe