Wednesday, December 14, 2011

Vodka Cream Pasta

This recipe means another check on my 23 x 23 list. That means I'm 3/20 so far. I think I need to pick up the pace on that list.

Rachel Ray calls this her "You Won't Be Single for Long Pasta." I'm not single but if cooking skills could make a guy fall in love, this recipe would definitely give him a push. The hint of vodka with the cream and tomatoes provides a nice balance of flavors.

Vodka Cream Pasta
Source: Rachel Ray, feat. on Dr. Oz

1 tbsp EVOO
1 tbsp butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
32 oz can crushed tomatoes
coarse salt and pepper
16 oz pasta, such as penne rigate
1/2 cup heavy cream
20 fresh basil leaves, shredded or torn

Heat a large skillet over moderate heat. Add the extra virgin olive oil, butter, garlic, and shallots. Gently saute the shallots for 3-5 minutes. Add the vodka to the pan. Simmer and reduce the vodka by half, about 2-3 minutes. Add the chicken sauce and the tomatoes. Bring to a bubble and reduce heat to simmer. Season with salt and pepper.

While the sauce simmers, cook the pasta in slated boiling water.

Stir the cream into the sauce. When the sauce returns to a bubble, remove it from heat. Drain pasta and toss with sauce and basil leaves. Enjoy!

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