RECIPE

You Won’t Be Single for Long Vodka Cream Pasta

This recipe will make enough for two couples. If you plan a romantic evening where more than two’s a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.

Ingredients

  • 1 tablespoon extra virgin olive oil (EVOO), once around the pan in a slow stream
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1 cup vodka
  • 1 cup chicken stock
  • 1 can crushed tomatoes (32 ounces)
  • Coarse salt and pepper
  • 1 pound pasta, such as penne rigate
  • 1/2 cup heavy cream
  • 20 leaves fresh basil, shredded or torn
  • Crusty bread, for passing
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Preparation

Heat a large skillet over moderate heat. Add the EVOO, butter, garlic and shallots. Gently sautéthe 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 the sauce to a bubble and reduce the heat to a simmer. Season with salt and pepper.


While the sauce simmers, cook the pasta in salted boiling water until it’s 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. Pass the pasta with crusty bread.

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