Vodka Sauce

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.

WW info:
3 points per serving (1/2 cup per serving)