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Name: Penne Alla Vodka
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tablespoon extra virgin olive oil once around the pan in a slow stream; 1 tablespoon butter; 2 cloves garlic minced; 1 cup vodka; 1 cup chicken stock; 1 32 ounce can crushed tomatoes; salt and pepper; 16 ounces penne pasta; 1/2 cup heavycream; 20 leaves fresh basil shredded or torn

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INGREDIENTS

1 tablespoon extra virgin olive oil ; once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic ; minced
1 cup vodka
1 cup chicken stock
1 32 ounce can crushed tomatoes
salt and pepper
16 ounces penne pasta
1/2 cup heavycream
20 leaves fresh basil ; shredded or torn

Servings

INSTRUCTIONS

Directions

Heat a large skillet over moderate heat. Add the extra virgin olive oil, butter, garlic and shallots. Gently sauté the shallots for 3-5 minutes to develop their sweetness. Add the vodka to the pan – three turns around the pan in a steady stream will equal about 1 cup. Reduce the vodka by half, about 2 or 3 minutes. Add the chicken stock and the tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While the sauce simmers, cook the pasta in salted boiling water until cooked to al dente (with a bite to it). While the pasta cooks, prepare your salad or other side dishes.

Stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat. Drain the pasta. Toss the hot pasta with the sauce and the basil leaves. Pass the pasta with crusty bread.

NOTES

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Penne Alla Vodka

1 tablespoon extra virgin olive oil once around the pan in a slow stream
1  tablespoon butter 
2  cloves garlic minced
1  cup vodka 
1 cup chicken stock 
1 32 ounce can crushed tomatoes 
  salt and pepper 
16 ounces penne pasta 
1/2 cup heavycream 
20 leaves fresh basil shredded or torn

Directions

While the sauce simmers, cook the pasta in salted boiling water until cooked to al dente (with a bite to it). While the pasta cooks, prepare your salad or other side dishes.

Stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat. Drain the pasta. Toss the hot pasta with the sauce and the basil leaves. Pass the pasta with crusty bread.

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Nutrition

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Serving Size: 1 Serving (299g)
Recipe Makes: 4 Servings

Calories: 552
Calories from Fat: 93 (17%)

Amt Per Serving		% DV

	Total Fat 10.3g	14 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 1.8g
Cholesterol 93mg		29 %
Sodium 260.9mg		9 %
Potassium 341.3mg		9 %
Total Carbohydrate 66.1g		19 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 66g
Protein 15.9g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 552

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