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    Vodka Cream Pasta 2


    Source of Recipe


    food network
    1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
    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
    16 ounces pasta, such as penne rigate
    1/2 cup heavy cream
    20 leaves fresh basil, shredded or torn
    Crusty bread, for passing


    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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