Vodka Cream Pasta

Thursday, April 23, 2009
This one of the only Rachael Ray recipes that I like. I actually don't like it, I love it! This sauce is SO good. It is easy to make and it is restaurant quality. I halved the recipe since there are only two of us. I added some Italian chicken strips to make it more of a meal. I also left out the fresh basil and used crushed tomatoes with basil in them instead (I know fresh is better! But I didn't want to go to the store).

I love this pasta! You better try it!!

You Won't Be Single For Long Vodka Cream Pasta

1 tablespoon extra-virgin 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
Crusty bread, for passing

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, 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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