Monday, February 4, 2013

Vodka Cream Pasta

I’m sort of embarrassed to admit this, but I first saw this recipe on Oprah years ago. Back when I was still dating my husband and didn’t know much about cooking, I was watching the show and Rachael Ray came on to whip up her You-Won’t-Be-Single-For-Long Vodka Cream Pasta recipe.

At the time I thought, “Oh how sad these ladies are cooking to get men…but that recipe does look pretty good!”  

I held on to the recipe and made it for my husband after we got married (I’m a lady, so I made him wait for the good cookin’), and it has been a meatless staple in our home ever since. With Valentine's Day coming up, I recommend whipping this up for the special someone in your life. Enjoy!

Vodka Cream Pasta
From Rachael Ray

 1 tbsp. extra virgin olive oil
1 tbsp. butter
2 cloves garlic, minced
2 shallots, minced
1 c. vodka
1 c. chicken stock
1 can crushed tomatoes (32 oz.)
Coarse salt and pepper
16 oz. pasta
½ c. heavy cream
20 leaves fresh basil, shredded or torn

Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, reduce by half. This will take about 2 to 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. 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. 
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