1 tablespoon extra-virgin olive oil
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, (I usually use penne)
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. add vodka to the pan and cook until vodka reduces 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.