In a large pot put on the rigatoni to boil. Meanwhile in a large skillet put the evoo, butter, garlic, and shallots and fry it up until the shallots are clear and happy. Add in the vodka and reduce by half. Add in the tomatoes and chicken broth and bring to a bubble. Add in the cream and bring it back up to a bubble. Throw in the basil and serve.
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|Serving Size: 1 Serving (570g)|
|Recipe Makes: 3|
|Calories from Fat: 156 (24%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 108.8mg||33 %|
|Sodium 502.8mg||17 %|
|Potassium 1138.7mg||30 %|
|Total Carbohydrate 67.5g||20 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 62g|
|Protein 15.5g||22 %|
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Calories per serving: 640
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