Vodka Cream Pasta
You Won't Be Single for Long Vodka Cream Pasta
1 tablespoon butter/oil
2 cloves garlic, minced
2 shallots, minced
250 ml vodka
250 ml chicken stock
1 can crushed tomatoes (32 ounces)
pasta for 4 (or in my case, tagliatelli for 2)
125 ml cream fraiche (light) or cream
20 leaves fresh basil, shredded
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. 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.
From: www2.oprah.com/foodhome/food/recipes/food_20060228_pasta....