Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Extra-virgin olive oil

  2. 1 tablespoon 15ml Butter

  3. 2 Garlic cloces - minced

  4. 2 Shallots - minced

  5. 1 cup 237ml Vodka

  6. 1 cup 237ml Chicken stock

  7. 1 Crushed tomatoes - (32 oz)

  8. Coarse salt - to taste

  9. Freshly-ground black pepper - to taste

  10. 16 oz 454g Pasta, such as penne rigate

  11. 1/2 cup 118ml Heavy cream

  12. 20 Fresh basil leaves - shredded or torn

  13. 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 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). While pasta cooks, prepare your salad or other side dishes.

  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. Pass pasta with crusty bread.

  4. This recipe yields 4 servings.


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