This recipe was adapted from Rachel Ray's You Won't Be Single For Long Vodka Cream Sauce. If you make it her way, its waaaaaaay to thin to be defined as a cream sauce. In my version, I cut down on the broth and upped the cream, but thats because I used half anf half, not cream. Its nice and light with a "tang" that is interesting against the fresh basil taste. Best tossed with a ridged pasta and crusty bread. It also freezes nicely.
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
3/4 cup vodka
1/2 cup chicken stock
1 can crushed tomatoes (32 ounces)
salt and pepper to taste
3/4 cup half and half
20 leaves fresh basil, shredded or torn
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock and tomatoes. Bring sauce to a boil and reduce heat to simmer. Season with salt and pepper. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Toss in basil leaves.
Yields 4 cups of sauce.
3 points per serving (1/2 cup per serving)