Categories: italian, pasta

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

Directions

1. Heat a large skillet over moderate heat. Add oil,

2. butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop

3. their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream

4. will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add

5. chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season

6. with salt and pepper.

7. While sauce simmers, cook pasta in salted boiling water until cooked to al dente

8. (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

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