tag:blogger.com,1999:blog-214221932024-03-13T14:53:27.209-07:00Angelique's Favorite RecipesUnknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-21422193.post-1141494842963650142006-03-04T09:53:00.000-08:002006-03-04T09:54:02.963-08:00Vodka PastaIt's Rachael Ray's most romantic dish! <br /><br /><br />INGREDIENTS<br />1 tablespoon extra-virgin olive oil, once around the pan in a slow stream <br />1 tablespoon butter <br />2 cloves garlic, minced <br />2 shallots, minced <br />1 cup vodka <br />1 cup chicken stock <br />1 can crushed tomatoes (32 ounces) <br />Coarse salt and pepper <br />16 ounces pasta, such as penne rigate <br />1/2 cup heavy cream <br />20 leaves fresh basil, shredded or torn <br />Serve with: <br />Crusty bread, for passing <br /><br />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 (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.<br /><br />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.<br /><br />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.<br /><br /><br /><br />--------------------------------------------------------------------------------Unknownnoreply@blogger.com1