AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
VODKA CREAM TOMATO SAUCE
This sauce is one of my favorites! It is so easy to make and it tastes awesome...you can't go wrong.
Vodka Cream Sauce
Adapted from Rachael Ray's, You Won't Be Single for Long Vodka Cream Pasta
Yield: 4 servings
1 Tablespoon 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)
16 ounces pasta, such as penne
1/2 cup heavy cream
20 leaves fresh basil (optional)
NOTES: You can sub onion for shallots. This sauce does not neet to be blended, however I prefer it blended. If you want a smoother sauce you can use an immersion blender or carefully pour sauce into a blender before you add the cream.
Heat a large skillet over medium-high heat. Add oil, butter, garlic, and shallots. Saute shallots for approximately 5 minutes.
Add vodka to the pan. Cook for 2 to 3 minutes or until vodka has reduce by half. Add chicken stock and tomatoes. Bring sauce to a boil and then reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta, al dente (I always cook mine 1-2 minutes less than recommended time).
Now is the time to blend the sauce if you are going to blend it. Stir cream into sauce. When sauce returns to a simmer, remove from heat. Toss the hot pasta with sauce and basil (optional).
NOTE: It is also wonderful with left over mushrooms from the CREAMED MUSHROOMS ON GARLIC CHIVE TOAST