Creamy Vodka Pasta Sauce

 One of my fond memories from college was serving on my sorority’s executive board.  Despite being a while ago this blog recipe was inspired by a memory from that time.  While on the Exec Board we would occasionally invite fraternity exec boards over to discuss upcoming events and we would cook dinner.  One of those times we made a vodka pasta sauce that I absolutely loved.  Unfortunately I never got ahold of that recipe, but I decided to  try my hand at making it this weekend.  It was super easy and turned out just the way I like it!  The alcohol in the vodka burns off and it leave the sauce with a great little zing to it.  Enjoy!

Ingredients:

1 tablespoon extra-virgin olive oil

1 tablespoon butter

2 cloves garlic, minced

2 shallots, minced

1 cup vodka

1 cup chicken stock

1 Large can crushed tomatoes (28-32 oz)

1 Small can Tomato Sauce (8oz)

Coarse salt and pepper to taste

16 ounces pasta, ex: Rigatoni

1/2 cup heavy cream

20 leaves fresh basil, shredded or torn

Crusty bread, for passing

Directions:

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, 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.

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.

Recipe Source: Food Network, Rachel Ray

Picture Source: Lindsay Klindt