I’m on a quest to show my husband that you can have a satisfying meal that doesn’t contain meat, but all he does is grumble if there is no animal flesh to be seen. He wants me to add chicken to this dish, and you could, but I’m still refusing. Not every meal has to contain meat, baby!
INGREDIENTS
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
2 shallots, finely diced
1 cup vodka
1 cup vegetable or chicken stock
1 32oz can crushed tomatoes (mine had basil in it)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn (optional)
I’m not secretly an alcoholic – the large bottle of vodka is leftover from a party we had months ago!
DIRECTIONS
Heat a large skillet over moderate heat then add the butter and oil.
Add the garlic and shallots to the pan and gently sauté for 3 to 5 minutes to develop their sweetness.
Add the vodka to the pan.
Simmer for 2-3 minutes to allow the alcohol to evaporate and the mixture should reduce in volume by half.
Add the vegetable or chicken stock.
Followed by the tomatoes.
Bring the sauce to a boil, then reduce the heat to simmer.
Cover, reduce the heat, and allow it to simmer while you prepare your pasta according to the directions on the package.
When your pasta is ready, add the cream to the sauce and stir until combined.
Season with salt and pepper to taste.
When the sauce returns to a boil, remove it from the heat and drain the pasta if you haven’t already. Put the drained pasta back in its pot and pour the sauce over the top.
Give it all a big stir to evenly coat the pasta. If you’re going to use the fresh basil, now would be the time to throw it in so it gets distributed throughout.
Serve immediately with some fresh parmesan on top if you so desire.
YUM!
♥
