stay at home night in san francisco
I found this recipe many years ago while cruising through one of my Rachel Ray cookbooks. I like Rachael Ray, no matter what anyone says. She makes real food with real ingredients and in real time. So what if she's a little goofy? So am I. (Maybe more then a 'little'). I'm more concerned that the food tastes good...and her recipes typically do.
I like this recipe, it's slightly lighter than most vodka cream pastas, but I feel it's a little more versatile that way. It's fun to add other things to this: veggies, scallops, chicken, sausage, or in this case, sauteed shrimp. It was yummy and I ate it for breakfast 3 days in a row. It really only takes a half hour to cook, and it's really easy to make a lot of if you are entertaining. Toss together a salad and you'd be all set!
You Won't Be Single For Long Vodka Cream Pasta
by Rachael Ray
- 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 cup vodka
- 1 cup chicken stock
- 1 can crushed tomatoes (32 ounces)
- Coarse salt and pepper
- 16 ounces pasta, such as penne rigate
- 1/2 cup heavy cream
- 20 leaves fresh basil, shredded or torn
- Crusty bread, for passing
- 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 (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
- 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.