Vodka Cream Pasta

We are suckers for pasta dishes, especially super easy pasta dishes and are always looking for new ones to try out.  We really like vegetarian pasta dishes since it makes an already easy dish that much easier and cheaper.  Ben made this recipe tonight and it was our second time to give it a go.  We added some crushed red pepper flakes to give it a little kick since we thought it was lacking something our first go-round.  And of course I found this Rachel Ray recipe on Pinterest but the direct link is here.   Rachel says this recipe serves 4 but I feel it could easily serve 6. 

Vodka Cream Pasta

1 tbsp extra virgin olive oil, once around the pan in a slow stream

1 tbsp butter

2 cloves garlic, minced

2 shallots, minced

1 cup vodka

1 cup chicken stock

1 32 oz 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

Heat a large skillet over moderate heat. Add the extra virgin olive oil, butter, garlic and shallots. Gently sauté the shallots for 3-5 minutes to develop their sweetness. Add the vodka to the pan – three turns around the pan in a steady stream will equal about 1 cup. Reduce the vodka by half, about 2 or 3 minutes. Add the chicken stock and the tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While the sauce simmers, cook the pasta in salted boiling water until cooked to al dente (with a bite to it). While the pasta cooks, prepare your salad or other side dishes.

Stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat. Drain the pasta. Toss the hot pasta with the sauce and the basil leaves. 

Hope y'all enjoy!  It's also super yummy leftover!