Vodka Cream Sauce
Adapted from Rachael Ray's, You Won't Be Single for Long Vodka Cream Pasta
Yield: 4 servings
1 Tablespoon 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
Pepper
16 ounces pasta, such as penne
1/2 cup heavy cream
20 leaves fresh basil (optional)
NOTES: You can sub onion for shallots. This sauce does not neet to be blended, however I prefer it blended. If you want a smoother sauce you can use an immersion blender or carefully pour sauce into a blender before you add the cream.
Heat a large skillet over medium-high heat. Add oil, butter, garlic, and shallots. Saute shallots for approximately 5 minutes.
Add vodka to the pan. Cook for 2 to 3 minutes or until vodka has reduce by half. Add chicken stock and tomatoes. Bring sauce to a boil and then reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta, al dente (I always cook mine 1-2 minutes less than recommended time).
Now is the time to blend the sauce if you are going to blend it. Stir cream into sauce. When sauce returns to a simmer, remove from heat. Toss the hot pasta with sauce and basil (optional).
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