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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Vodka Cream Pasta Recipe

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This recipe for Vodka Cream Pasta is from The Murrock Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp extra virgin olive oil
1 Tbsp butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 (32oz) can crushed tomatoes
coarse salt and pepper
16 oz pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn.
Directions:
Directions:
Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently saute shallots for 3-5 minutes to develop their sweetness. Add vodka to the pan. Reduce vodka by half, this will take 2-3 minutes. Add chicken stock and 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. While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. toss hot pasta with sauce and basil leaves.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This makes a lot of sauce. Freezes well but don't add the basil to the sauce you're freezing. Cut pasta to 1/2 lb if you're freezing half the sauce.

 

 

 

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