Vodka Cream Pasta Recipe

Vodka Cream Pasta

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Ingredients

  • 1 TBS extra-virgin olive oil, once around the pan in a slow stream
  • 1 tBS butter
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1 C vodka
  • 1 C chicken stock
  • 1 can crushed tomatoes (32 ounces)
  • Coarse salt and pepper
  • 16 ounces pasta, such as penne rigate
  • 1/2 C heavy cream
  • 20 leaves fresh basil, shredded or torn

How to make Vodka Cream Pasta


This recipe (the and picture) was taken from Rachael Ray's website (www.rachaelrayshow.com). I've tried making this dish and it actually tastes pretty decent. Thought it'd be nice to share it with y'all.

[this dish serves 4]

  1. Heat a large skillet over moderate heat.

  2. Add oil, butter, garlic and shallots.

  3. Gently sauté shallots for 3 to 5 minutes to develop their sweetness.

  4. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup).

  5. Reduce vodka by half, this will take 2 or 3 minutes.

  6. Add chicken stock, tomatoes.

  7. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

  8. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it).

  9. While pasta cooks, prepare your salad or other side dishes.

  10. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta.

  11. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

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