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Vodka Cream Pasta Recipe

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

Stephanie Keller
Added: Sunday, February 15, 2009


1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can (28 ounces) crushed tomatoes
salt and pepper, to taste
1/2 cup heavy cream
12 ounces pasta (penne rigate)
20 leaves fresh basil, julienned or torn

Put a large pot of water on to boil.

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute garlic and shallots for 3 to 5 minutes to develop their sweetness (do not burn garlic). Add vodka and reduce by half, about 2 or 3 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble, then reduce to a simmer. Season with salt and pepper.

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

Stir cream into the 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:
4 servings




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