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Rachael Ray's Most Romantic Penne A la Vodka
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| 1 T | olive oil |
| 1 T | butter |
| 2 cloves | garlic, minced |
| 2 | shallots, minced |
| 1 c | vodka |
| 1 c | chicken stock |
| 1 can (32oz) | crushed tomatoes |
| Coarse salt and pepper | |
| 16 oz | pasta, penne Tigard |
| 1/2 c | heavy cream |
| 20 leaves | fresh basil, torn |
Serve with crusty bread.
Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Sauté 3-5 mins.
Add vodka. Turn pan 3 times to reduce vodka by half (2-3 mins).
Add stock and tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with s&p.
While sauce simmers, cook pasta in salted boiling water to al dente.
Stor cream into sauce. When sauce returns to a boil, remove it from heat. Drain pasta. Toss with sauce and basil.
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