Vodka Cream Sauce
1 T extra virgin olive oil
1 T butter
2 cloves garlic, minced
2 shallots, minced
1 c. vodka
1 c. chicken stock
1 can crushed tomatoes (32 ounces)
salt and pepper
16 ounces pasta
1/2 c. heavy cream
20 leaves fresh basil, shredded or torn
Heat a large skillet over medium heat. Add oil, butter, garlic, and shallots. Saute for 3 to 5 minutes. Add vodka. Reduce by half (2-3 minutes). Add chicken stock and tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta.
Stir heavy cream into sauce. When sauce returns to a bubble, remove from heat. Toss hot pasta with sauce and basil leaves. Serve!
|Mince shallots! Be sure to wear protective|
|Saute shallots, and garlic in butter and olive oil.|
|After adding the vodka, tomatoes, and chicken stock and|
simmering that, add the heavy cream.
|It turns a pretty coral color.|
|And tastes so yummy.|
|Pasta - we ran out of basil, but it was still delicious.|
|This was like my third helping of the evening.|
We definitely recommend this recipe; it's simple and delicious!
Stephen, Vanessa, and Anya