Vodka Cream Pasta
 
1 tsp  crushed red pepper
1 cup  vodka
 
1 Tbsp  extra-virgin olive oil (once around the pan)
1 Tbsp  butter
2   garlic cloves, minced
2   shallots, minced
1 cup  chicken stock
1 can  (28 ounces) crushed tomatoes
  coarse salt and freshly ground black pepper, to taste
1/2 cup  heavy cream
12 oz.  pasta, such as penne rigate
20   leaves fresh basil, shredded or torn
  crusty bread
 
add red pepper to the vodka and let it sit overnight. put large pot of 
salted water on to boil. heat a large skillet over moderate heat. add oil, 
butter, garlic, and shallots. gently saute garlic and shallots, 3 to 5 
minutes to develop their sweetness. add vodka. reduce vodka by half, 2 or 
3 minutes. add chicken stock and tomatoes. bring sauce to a bubble, then 
reduce heat to simmer. season with salt and pepper. while sauce simmers, 
cook pasta in salted boiling water until al dente, a bit firm to the bite. 
stir cream into the vodka sauce. when sauce returns to a bubble, remove 
from heat. drain pasta. toss hot pasta with sauce and basil leaves serve 
immediately, along with crusty bread. serves 4. 
 
adapted from rachel ray's 30-minute meals 
 
 
-- 
(ID: 12081) Mirror: rec.food.recipes: Thu, Jun 26, 2003


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