Double R Rocks Again

Love me some Double R, well more the initials than her. Thanks to Anna for pointing me in the right direction of this one, I found another recipe winner to add to the collection, Rachael Ray's Vodka Sauce. I had leftover heavy cream in the house that I wanted to use up and this was perfect and so easy to make.   Next time I would even consider adding pancetta to it for a little extra something but it was delicious as is and the whole thing went!

You Won't Be Single For Long Vodka Cream Pasta
Source: Foodnetwork, Rachael Ray

1 tablespoon extra-virgin olive oil
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

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 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 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.