Food Network: You Won't Be Single For Long Vodka Cream Pasta

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You Won't Be Single For Long Vodka Cream Pasta
Recipe courtesy Rachael Ray

Ingredients
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

Directions
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.