Vodka Cream Pasta
Modified from Rachael Ray's 30 Minute Meals

1 tablespoon extra virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
1 onion, minced (she used shallots which I'm not really sure what are, but do know that onions are close enough to replace them)
1 cup vodka
1 cup chicken stock
1 (32 oz) can 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

Heat a large skillet over moderate heat.  Add oil, butter, garlic, and onion.  Gently sauté onion
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 (with a bite to it).  Stir cream into sauce.  When sauce returns to a bubble, remove it from heat.  Drain pasta.  Toss
hot pasta with sauce and basil leaves.

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