Vodka Cream Pasta

By TrayH

Ingredients

• 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
• 1/2 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

Adapted from foodnetwork.com

Preparation

Step 1

* Heat a large skillet over moderate heat.

* Add oil, butter, garlic, and shallots.

* Gently saute shallots for 3 to 5 minutes to develop their sweetness.

* Add vodka to the pan.

* Reduce vodka by half, this will take 2 or 3 minutes.

* Add chicken stock and tomatoes.

* Bring sauce to a bubble and reduce heat to simmer.

* Season with salt and pepper.

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* While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it).

* While pasta cooks, prepare a salad or other side dishes.

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* 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.