16 ounces pasta, such as penne rigate
1/2 cup heavy cream
1 tablespoon extra-virgin olive oil, once around the
pan in a slow
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
20 leaves fresh basil, shredded or torn
Grated parmesan cheese
- Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil,
butter, garlic and shallots. Gently sauté 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.
Sprinkle parmesan cheese
on top. Pass pasta with crusty bread.
basically mini onions, in the produce section near the garlic and
onions, they come in a netted bag.
Chicken stock is made when you cook (simmer) chicken parts in
water with vegetables such as onion, celery stalks (leafy part is good),
& carrots. I'd add bay leaves and other herbs if you'd like such as
parsley, thyme, basil, etc. Strain the liquid and voila....chicken
stock. Much heartier than chicken broth in a can.
The chicken stock can be found in the soup aisle of the store. You want
to look for chicken broth (chicken soup without the noodles or chicken).
A good brand to use is "Swanson".
Heavy Cream = with milk
and dairy products, the carton will say 'heavy cream'; if you can't find
it, get whipping cream, making sure whatever you get is at least 36%
milkfat, so it doesn't curdle when it hits the acidic tomatoes (Heavy
cream can usually be found in little 1/2 pint cartons next to the milk,
It'll be labeled as heavy cream or heavy whipping cream, something to
Vodka = make sure it is a GOOD vodka; see
Ketel One, Grey Goose or any other premium brand, at least 76% proof.
*** It will be a little
runny at first but let it sit for a few minutes and it will thicken up.
* * *