Ingredients Jump to Instructions ↓

  1. 1 tab. Extra virgin olive oil

  2. 1 tab. Butter

  3. 2 cloves Garlic, minced

  4. 1 cup Vodka

  5. 1 cup Chicken stock

  6. 1 (32 oz.) can Crushed tomatoes

  7. Coarse salt and pepper

  8. 1 (16 oz.) box Pasta, penne

  9. 1/2 cup Heavy cream

  10. 20 leaves Fresh basil, shredded or torn

Instructions Jump to Ingredients ↑

  1. Heat a large skillet over medium heat. Add oil, butter, garlic and shallots. Gently sauté shallots for 3-5 minutes to develop their sweetness.

  2. Add vodka to pan, reduce by half, about 2-3 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble and reduce hat to simmer. Season with salt and pepper.

  3. While sauce simmers, cook pasta in salted, boiling water until cooked to al dente.

  4. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.


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