Vodka Cream Pasta

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Vodka

  Alcoholic beverage, distilled, 80 proof

  8 fl oz or 222g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Penne Pasta

  Great Value

  16 oz or 448g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Basil

  Fresh

  20 leaf, whole or 10g

Directions

1. 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 and tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
2. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it).
3. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.
4. Read more at: http://www.foodnetwork.com/recipes/rachael-ray/you-wont-be-single-for-long-vodka-cream-pasta-recipe.html?oc=linkback

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