PASTA WITH VODKA

By myriamradia

Ingredients

• 1 T extra virgin olive oil, once around the pan in a slow stream
• 1 T butter
• 4 cloves garlic, minced
• 1 c vodka
• 1 c chicken stock
• 1 can crushed tomatoes (32 oz)
• coarse salt and pepper
• 16 oz. Pasta, such as rigate
• 1/2 c heavy cream
• 20 leaves fresh basil, shredded or torn
• crusty bread for passing
• shrimp, peeled and deveined (optional)

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, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 to 3 minutes. Add chicken stock, tomatoes and optional shrimp. Season with salt and pepper. Bring sauce and shrimp to a bubble and reduce heat to simmer.
While sauce simmers, cook pasta in salted boiled water until cooked al dente. While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove from heat. Drain pasta. Toss pasta with sauce and basil leaves. Pass pasta with crusty bread.