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Vodka Cream Pasta

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 20 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 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 (32 ounces) crushed tomatoes
  • Coarse salt and pepper
  • 16 ounces pasta, such as penne rigate
  • 1/2 cup heavy cream
  • 20 leaves fresh basil, shredded or torn
make it
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute 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 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 (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. Pass pasta with crusty bread.
Notes
Average Rating  (2)
Rated  by Guraklin on 12/28/2005 I think that I would add shrimp to it the next time I make it.
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