This is an easy, delicious pasta dish that I've made several times and everyone likes it, despite the fact that it's a meatless dish. It seems to work with all kinds of pasta, but this was the first time I tried the whole wheat kind. I have to admit grudgingly that using whole wheat wasn't QUITE as good as the processed, bleached, gloriously starchy kind. :) Serve with a side of vegetables or a spinach salad, and if you so choose, crusty bread and butter!
REVIEW: As in most pasta sauces, the fresher the ingredients, the better the taste. You MUST use fresh basil and garlic in this recipe or you'll lose a lot of flavor. Given more time to prep, I'd like to try pureeing fresh tomatoes rather than using the canned kind. This is one of those dishes that impresses your friends without a lot of stove-slaving. Love it.
RECIPE:
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup low-sodium chicken broth
1 32oz can crushed tomatoes
1/2 cup heavy cream
20 leaves fresh basil, shredded coarsely
16 oz whole-wheat pasta
salt and pepper
olive oil
Heat a large skillet over medium heat. Saute garlic and shallots in olive oil 3-5 minutes. Add vodka to pan and simmer until vodka is reduced by half, 2-3 minutes. Add chicken stock and tomatoes. Bring sauce to bubble and reduce heat to simmer. Season with salt and pepper. While sauce simmers, cook pasta in boiling water according to directions on package. While pasta cooks, prepare side dishes. Stir cream into sauce. When sauce returns to bubble, remove from heat. Toss hot pasta with sauce and basil leaves and serve.
