Vodka Tomato Cream Sauce

The best part of cooking is sharing it with the people you love. My husband, Ben, works most nights so cooking dinner is rather a dreary concept. So instead of cooking an actual meal, I usually cook some ramen or make a sandwich. Terrible, I know. But I don't have kids; cut me some slack!

Tonight I was absolutely starving. I got on handy dandy Pinterest and started searching for something tasty, but relatively easy. I saw a link to Rachel Ray's "You Won't Be Single For Long" Vodka Cream Pasta. YUM! Two weeks ago was my 21st birthday so I had the vodka, and I made Ben some Creme Brulee last week so I had some leftover cream. That's right, for once in my life I had the ingredients!

So here's the recipe!

I know you're loving my pin-striped pajamas!

1 T oil

1 T butter

2 cloves of garlic
2 shallots (I just used half a yellow onion)
1 c vodka
1 c chicken stock
1 32 oz crushed tomato can
1/2 c heavy cream
dried basil
salt and pepper to taste

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.

Sooooooo.... As I typed this, I discovered that I completely forgot the chicken stock. Oops! I guess I didn't make this recipe, but it was still delicious!

I hope you enjoy this recipe! Here's the original link: < http://www.doctoroz.com/videos/rachael-rays-vodka-cream-pasta >