Vodka Pasta

Vodka Pasta

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  • Prep Time


  • Total Time


  • Servings



  • 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

  • • ½ cup heavy cream

  • • 20 leaves fresh basil, shredded or torn

  • Serve with:

  • • Crusty bread, for passing


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.


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