Single-No-More Vodka Cream Pasta - Jeff Oechslein

This is the recipe I made the first time I cooked dinner for Amber. As it turned out, she loved it. It must of been good, because we eventually got married. To this day, it is one of her favorite meals. Don't worry about the vodka, as the alcohol evaporates during the cooking process.This recipe will make enough for 2 couples. If you plan a romantic evening where more than two is a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.-Jeff Oechslein, Severe Weather Team 9

INGREDIENTS:
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Tossed Salad

Heat a large skillet over moderate heat.Add oil, butter, garlic, and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness.Add vodka to the pan. Three turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes.Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.While the sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread and serve the tossed salad.