1 tablespoon extra-virgin olive oil (once around the pan in a slow stream)
1 tablespoon butter
2 cloves garlic (minced)
2 shallots (minced)
1cupvodka
1cupchicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16ouncespasta (such as penne rigate)
1/2cupheavy cream
20 leaves fresh basil (shredded or torn)
Crusty bread (for passing)
Instructions
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.