Vodka Cream Pasta
1 Tablesppon olive oil
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
Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots.
Gently saute shallots for 3 to 5 minutes to develope their sweetness. Add the
vodka to the pan. 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.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat.
Drain pasta. Toss hot pasta with sauce and basil leaves.
Donna