tastebud tuesday: vodka cream pasta

Posted on | 24 November 2009 | 1 Comment

a tried and true favorite that i think i originally found from rachael ray's cookbook. it's so simple and always hits the spot; a perfect mid-week dinner.

...via cookography & simple anne's

ingredients
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
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

directions
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.

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