4 Servings 15 min Cook
1 Tbsp Olive Oil
1 Tbsp Butter
2 Cloves, minced Garlic
2 Shallot (medium) Shallots
8 Fl oz Vodka
1 Cup Chicken Stock
2 Can (15 oz) Tomatoes
1 Dash Salt
1 Dash Pepper
8 Oz Penne Pasta
1/2 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
20 Leaf, whole Basil
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 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).
Stir cream into sauce.
When sauce returns to a bubble, remove it from heat.
Toss hot pasta with sauce and basil leaves.
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