Penne alla Vodka

This recipe is adapted from Rachel Ray's 'You Won't Be Single For Long Vodka Cream Pasta'. Despite her incredibly stupid name for this dish, it's really delicious and is one of our favorite pasta dinners. Easily doubles for a crowd.

Pasta

Prep: 30 min
Cook: 15 min
Total: 45 min
Serves 4-6

Nutritional Info

T1D Carbs-per-gram ratio: 0.2122

Serving Size: 215g (about 45g carbs)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.

1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
2 green onions, minced
Heat a medium or large dutch oven over moderate heat. Add oil, butter, garlic and shallots and sauté until fragrant, about 3 to 5 minutes.
1 cup vodka
While stirring, slowly pour vodka into skillet. Cook until vodka is reduced by half, about 2 or 3 minutes.
1 cup chicken stock
32oz / 32 ounces crushed tomatoes
½ teaspoon sea salt, or to taste
½ teaspoon pepper, or to taste
Add chicken stock, tomatoes, salt, and pepper. Bring sauce to a light boil and reduce heat to low to simmer.
4 quarts water
While sauce simmers, heat water in a large stock pot.
16oz / 16 ounces penne pasta
1 tablespoon salt
Cook pasta in salted boiling water until cooked to al dente, about 8 to 10 minutes.
½ cup heavy cream
Stir cream into sauce. When sauce returns to a bubble, remove it from heat.
20 leaves fresh basil, shredded or torn
Drain pasta. Toss hot pasta with sauce and basil leaves. Serve with salad and bread.