Vodka Cream Pasta
recipe courtesy rachael ray 
 
this recipe will make enough for 2 couples. if you plan a 
romantic evening where more than two's a crowd, reserve half the sauce 
to freeze for another supper before the addition of basil, and only cook 
1/2 to 2/3 pound of penne. 
 
 
1 Tbsp  extra-virgin olive oil,
1 Tbsp  butter
2 clove  garlic, minced
2   shallots, minced
1 cup  vodka
1 cup  chicken stock
1 can  crushed tomatoes (32 ounces)
  coarse salt and pepper
16 oz.  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 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 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. 
 
yield: 4 servings prep time: 5 minutes cook time: 20 minutes 
-- 
(ID: 13163) Mirror: rec.food.recipes: Tue, Apr 22, 2003


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