YOU-WON'T-BE-SINGLE-FOR-LONG VODKA CREAM PASTA1 tablespoon extra-virgin olive oil 1 tablespoon butter 2 garlic cloves, minced 2 shallots, minced 1 cup vodka 1 cup chicken stock 1 (28-ounce) can crushed tomatoes Coarse salt, to taste Freshly ground black pepper, to taste 1/2 cup heavy cream 12 ounces pasta, such as penne rigate 20 leaves fresh basil, shredded or torn Crusty bread Put large pot of salted water on to boil. Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently sauté garlic and shallots 3 to 5 minutes to develop their sweetness. Add vodka (3 turns around the pan in a steady stream will equal about a cup). Reduce vodka by half, 2 to 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. Servings: 4 Source: 30-Minute Meals 2 by Rachael Ray
|
