Photo: You Won't Be Single For Long Vodka Cream Pasta Recipe
This recipe will make enough for two couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 517 reviews
By LittleLauren
Minnesota
on May 01, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
If you follow the recipe to a T it is "meh". But I found that if you add a little more heavy cream and reduce, reduce, REDUCE it. And add a little asiago, parmesan, and a couple of tablespoons of pesto (store bought or home made when it is all finished the sauce turns out AMAZING!!!
By merewetherful
on April 17, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have made this many times, and it's delicious. It also very easy to cook. You however need to let the tomato sauce cook before adding the cream to avoid the sauce being watery. I used vegetable stock rather than chicken stock, and it was still delicious. I strongly recommend this recipe.
By kbfreeman9
Reston, VA
on March 01, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
As written, this recipe is not good at all. The sauce is thin and watery with very little flavor. (And yes, I used good vodka and tomatoes, and still found it flavorless. I'm going to try to salvage the leftovers by reducing it a LOT; that should help thicken it up and concentrate the flavors better. It needs seasoning, like red pepper flakes, and maybe some pancetta--the vodka sauce I've had in restaurants almost always has pancetta. But without those modifications, this recipe was a waste of time (and vodka.
Read all 517 reviews