Ingredients Jump to Instructions ↓

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

  2. 1 tablespoon butter

  3. 2 cloves garlic , minced

  4. 2 shallot s, minced

  5. 1 cup vodka

  6. 1 cup chicken stock

  7. 1 can crushed tomato es (32 ounces) Coarse salt and pepper

  8. 16 ounces pasta , such as penne rigate

  9. 1/2 cup heavy cream

  10. 20 leaves fresh basil , shredded or torn Crusty bread , for passing

Instructions Jump to Ingredients ↑

  1. 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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