09 September 2009

Vodka Cream Pasta

Penne with Vodka sauce is probably one of my all time favorite dishes. I believe it's just an all around great dish. Creamy pasta, not to heavy, with chunks of tomato, garlic, basil, and a side of bread. Plus you can add almost anything to it.

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
*I will usually add some crushed red pepper, and parmesan cheese.
  1. Heat a large skillet over moderate heat.
  2. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness.
  3. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup.
  4. Reduce vodka by half, this will take 2 or 3 minutes.
  5. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
  6. 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.
  7. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta.
  8. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

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