One of my favorite pasta sauces is vodka sauce. Actually, every time I have Italian food at my dad's house, they make a really spicy arrabiata sauce, which I can't eat because I am a fairly big wimp when it comes to hot and spicy. So my dad always gets a jar of vodka sauce to make for me, and I am totally happy with that. Now, I like cooking my own food from scratch whenever possible and usually can't find most things pre-made here, so I decided for my Monday night dinner last week, I would make a vodka sauce. Of course, I went to SK first and she had one from Rachel Ray. I was surprised at how much vodka is in the recipe, and while I was cooking, my roommate came in and told me she had tried the same recipe last year and it came out really vodka tasting. That made me even more nervous, but in the end it turned out very delicious and just as it was supposed to taste.
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
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, SK says this will take 2 or 3 minutes, I found that I waited longer. 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.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Impress your roommates and enjoy your delicious dinner!
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
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, SK says this will take 2 or 3 minutes, I found that I waited longer. 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.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Impress your roommates and enjoy your delicious dinner!
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