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.
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|Serving Size: 1 Serving (299g)|
|Recipe Makes: 4 Servings|
|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 %|
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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.
Calories per serving: 552
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