"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vodka Cream Sauce Recipe

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This recipe for Vodka Cream Sauce, by , is from The Trinity Family & Friends Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Kinsman
Added: Sunday, August 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Your choice of cooked pasta and chicken, italian sausage, or seafood of choice.


14 oz. can Crushed tomatoes
1 c. chicken stock
1 c. whipping cream
2-3 tbsp. olive oil
1 tbsp. butter
3/4 c. vodka
2 Shallots
2 cloves garlic
Fresh basil (torn/shredded)
1 tbsp. corn starch and 1/2 c. water to thicken (optional)

Directions:
Directions:
Pour olive oil (about two turns around the pan) and butter into a large heated skillet. Sauté` shallots and garlic then add vodka (about 2 turns around the pan). Simmer to allow a reduction of alcohol (about 2 min). Add crushed tomatoes, chicken stock and simmer another 2-3 minutes. Add cream and bring to simmer again.

If you would like a thicker sauce, make a thickening agent of corn starch and water by taking a small container and mixing cornstarch and small amount of cold water. Shake it until all the lumps are gone. Slowly add the mixture to the simmering sauce and stir at the same time. The sauce will thicken as you stir and the heat returns.

Add fresh basil leaves just prior to serving over hot pasta and meat of choice.

Chicken or shrimp tastes great added to this dish.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 min.

 

 

 

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