Vodka Cream Pasta

Vodka Cream Pasta
Vodka Cream Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tbsp extra virgin olive oil, once around the pan in a slow stream

  • 1

    tbsp butter

  • 2

    cloves garlic, minced

  • 2

    shallots, minced

  • 1

    cup vodka

  • 1

    cup chicken stock

  • 1

    32 oz can crushed tomatoes

  • Coarse salt and pepper

  • 16

    oz pasta, such as penne rigate

  • 1/2

    cup heavy cream

  • 20

    leaves fresh basil, shredded or torn

  • Crusty bread, for passing

Directions

Heat a large skillet over moderate heat. Add the extra virgin olive oil, butter, garlic and shallots. Gently sauté the shallots for 3-5 minutes to develop their sweetness. Add the vodka to the pan – three turns around the pan in a steady stream will equal about 1 cup. Reduce the vodka by half, about 2 or 3 minutes. Add the chicken stock and the tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. While the sauce simmers, cook the pasta in salted boiling water until cooked to al dente (with a bite to it). While the pasta cooks, prepare your salad or other side dishes. Stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat. Drain the pasta. Toss the hot pasta with the sauce and the basil leaves. Pass the pasta with crusty bread.

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