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Vodka Cream Pasta Recipe

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

Celeste Hanigan
Added: Tuesday, April 7, 2009


1 T extra-virgin olive oil, once around the pan in a slow stream
1 T butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 can crushed tomatoes (32 ounces)
1 cup chicken stock
Course salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup cream
20 leaves fresh basil, shredded or torn

Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently saute shallots for 3-5 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.
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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