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| Rachel Ray's Recipe from Oprah Show |
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| 1 tablespoon |
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extra virgin olive oil once around the pan in slow stream |
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| 1 tablespoon |
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Butter |
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| 2 |
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Cloves Garlic - minced |
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| 2 |
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Shallots, minced |
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| 1 cup |
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Vodka (top shelf) |
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| 1 cup |
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Chicken Stock |
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| 1 32 oz can |
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crushed tomatoes |
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Coarse salt & pepper |
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| 16 Oz |
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Pasta (penne rigate suggested) |
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| ˝ cup |
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Heavy Cream |
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| 20 Leaves |
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Fresh Basil (shredded or torn) |
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| 1 |
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 (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.
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| 2 |
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.
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| 3 |
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.
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| Recipe Source |
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Source: Rachel Ray
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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