"Hunger is the best sauce in the world."--Cervantes

Vodka Cream Pasta Recipe

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This recipe for Vodka Cream Pasta, by , is from The Gray Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Hodges
Added: Thursday, October 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp EVOO
1 Tbsp butter
2 garlic cloves, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can (28 oz) crushed tomatoes
Coarse salt and freshly ground black pepper, to taste
˝ cup heavy cream
12 oz pasta, such as penne rigate
20 leaves fresh basil, shredded or torn
Crusty bread

Directions:
Directions:
Put a large pot of salted water on to boil.

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently sauté garlic and shallots, about 3 to 5 minutes. Add vodka, about 3 turns around the pan in a steady stream. Reduce vodka by half, 2 or 3 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble, then reduce heat to simmer. Season with salt and pepper.

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

Stir cream into vodka sauce. When sauce returns to a bubble, remove from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Serve immediately, with crusty bread.

Number Of Servings:
Number Of Servings:
2 and leftovers
Personal Notes:
Personal Notes:
From Rachel Ray’s Top 30 Guy Meals: as Rachel herself would say...YUM-O!! This is a really yummy sauce. One thing to note - the quality vodka you use really does make a difference! I'm sure any middle quality vodka would be fine...just don't use the really cheap stuff (trust me!)

 

 

 

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