Vodka Cream Pasta (Rachael Ray's recipe)
vodka cream pasta 
 
1 Tbsp  extra-virgin olive oil (once around the pan)
1 Tbsp  butter
2   garlic cloves, minced
2   shallots, minced
1 cup  vodka
1 cup  chicken stock
1 can  (28 ounces) crushed tomatoes
  coarse salt and freshly ground black pepper, to taste
1/2 cup  heavy cream
12 oz.  pasta, such as penne rigate
20   leaves fresh basil, shredded or torn
  crusty bread
 
put large pot of salted water on to boil. heat a large skillet over 
moderate heat. add oil, butter, garlic, and shallots. gently saute garlic 
and shallots, 3 to 5 minutes to develop their sweetness. add vodka, 3 
turns around the pan in a steady stream will equal about a cup. reduce 
vodka by half, 2 or 3 minutes. add chicken stock and tomatoes. bring sauce 
to a bubble, then reduce heat to simmer. season with salt and pepper. 
while sauce simmers, cook pasta in salted boiling water until al dente, a 
bit firm to the bite. while pasta cooks, prepare your salad or other side 
dishes. 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, along with crusty bread. serves 4. 
 
source: rachel ray's 30-minute meals 
 
 
-- 
(ID: 12253) Mirror: rec.food.recipes: Sun, Jun 15, 2003


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