Ingredients:
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
1 tablespoon extra-virgin olive oil, 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
20 leaves fresh basil, shredded or torn
Grated parmesan cheese
Serve with:
- Crusty bread, for passing |
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Heat a large skillet over moderate heat. Add oil,
butter, garlic and shallots. Gently sauté shallots for 3 to 5 minutes to
develop their sweetness. Add vodka to the pan (3 turns around the pan in
a steady stream will equal about 1 cup). Reduce vodka by half, this will
take 2 or 3 minutes. Add chicken stock, 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 (with a bite to it). 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.
Sprinkle parmesan cheese
on top. Pass pasta with crusty bread.
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Shallots =
basically mini onions, in the produce section near the garlic and
onions, they come in a netted bag.
Chicken stock is made when you cook (simmer) chicken parts in
water with vegetables such as onion, celery stalks (leafy part is good),
& carrots. I'd add bay leaves and other herbs if you'd like such as
parsley, thyme, basil, etc. Strain the liquid and voila....chicken
stock. Much heartier than chicken broth in a can.
The chicken stock can be found in the soup aisle of the store. You want
to look for chicken broth (chicken soup without the noodles or chicken).
A good brand to use is "Swanson".
Heavy Cream = with milk
and dairy products, the carton will say 'heavy cream'; if you can't find
it, get whipping cream, making sure whatever you get is at least 36%
milkfat, so it doesn't curdle when it hits the acidic tomatoes (Heavy
cream can usually be found in little 1/2 pint cartons next to the milk,
It'll be labeled as heavy cream or heavy whipping cream, something to
that effect).
Vodka = make sure it is a GOOD vodka; see
Ketel One, Grey Goose or any other premium brand, at least 76% proof.
*** It will be a little
runny at first but let it sit for a few minutes and it will thicken up. * * *
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