Hubby and I have decided that we need to start trying a lot more recipes at home. Naturally, it would be a bit easier if we had a counter top to do this on and a full stove…but that’s all coming together soon. We actually did manage to try something new this weekend and made some stellar brownies which ended up exactly like brownies are supposed to. They were moist but not cakey and just begged to have some ice cream melting down on top of them. Unfortunately we didn’t have any ice cream – but next time we will. They call them MMMMM…Brownies at AllRecipes.com
And we’ve got a long list of other recipes that we have found which sound great but we’ve not quite gotten around to making them yet. This one is a Rachel Ray recommendation from my mom which just sounds excellent. Hubby and I have made penne alla vodka a few times and loved it so this might become a staple in our house.
If it’s just two of you, you can freeze half of the sauce for a quick dinner during the week. Just hold off on adding the basil until you’ve taken out half and then add it before you eat it.
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- 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
Ingredients
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- 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.
