Vodka Pasta Sauce

Anyone who knows me knows I'm not a big fan of Spaghetti sauce. Red sauce and I have a real love/hate relationship. This sauce however is an exception to the "I hate red sauce" rule. Give it a try. You'll be glad you did.

Anyone reading this blog probably already guessed I double this. What ya gonna do when you have this many hungry men to feed. Serve it with a good Caesar Salad and crusty bread. 

Vodka Pasta Sauce

1 Tbl. olive oil

1 Tbl. butter

2 cloves garlic, minced

2 shallots, minced

1 Cup Vodka

1 Cup Chicken stock

1 Can (32oz) crushed tomatoes. I buy the fire roasted tomatoes. 

salt and pepper

16 oz. pasta. I like any tube pasta. You can use whatever you like.

1/2 Cup heavy cream

20 basil leaves, shredded or chiffonade.

Parmesan for serving. 

Heat large skillet over med-high heat. Add oil, butter, garlic, shallots. Gently saute for 3-5 minutes (careful not to burn garlic) Add vodka. Reduce by half 3-5 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble and reduce to a simmer. Season with salt and pepper. While sauce simmers gently, cook pasta. When ready to serve. Stir cream into sauce. When sauce returns to a simmer. Turn off heat and pour over drained pasta, top with basil leaves. Serve with Parmesan and crusty bread.