Vodka Cream Pasta

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Vodka

  Alcoholic beverage, distilled, 80 proof

  8 fl oz or 222g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Whole wheat pasta

  Dry

  16 oz or 454g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Basil

  Fresh

  20 leaf, whole or 10g

Directions

1. Heat a large skillet over medium heat. Add olive oil, butter, garlic, and shallots. Sauté the shallots for 3 to 5 minutes until they are soft and sweet. Pour in the vodka, about 1 cup, and let it reduce by half, which takes about 2 to 3 minutes. Add chicken stock and crushed tomatoes. Bring the sauce to a boil, then reduce the heat to a simmer. Season with salt and pepper.
2. While the sauce is simmering, cook the penne pasta in salted boiling water until it is al dente.
3. Stir the heavy cream into the sauce. Once the sauce returns to a bubble, remove it from the heat. Drain the pasta and toss it with the sauce and fresh basil leaves.