Saturday, April 10, 2010

PostHeaderIcon Jenn: Simple Saturday

This week just flew by - I cant believe it is the weekend already!  I am totally unprepared - tomorrow is my 18th Wedding Anniversary and I haven't even bought a card.  This year hubby and I decided to give each other a new driveway for our anniversary - so romantic!  We are off to our favorite french restaurant for dinner tonight.  Last week I took the kids into the city for the day.  We ate at a lovely restaurant where I ordered Penne a la Vodka.  The kids all asked for a taste - because it looked so good - and of course all loved it... needless to say I went home hungry!  I promised to make it for them over the weekend - so here is the recipe I am using from Rachel Ray.  I have never tried making it myself before but it looks really simple.  Possibly a new family favorite? Will let you know!  Have a great weekend.

Ingredients:
•1 tablespoon extra virgin olive oil (EVOO), once around the pan in a slow stream
•1 tablespoon butter
•2 cloves garlic, minced
•2 shallots, minced
•1 cup vodka
•1 cup chicken stock
•1 can crushed tomatoes (32 ounces)
•Coarse salt and pepper
•16 ounces pasta, such as penne rigate
•1/2 cup heavy cream
•20 leaves fresh basil, shredded or torn
•Crusty bread, for passing

Preparation
Heat a large skillet over moderate heat. Add the EVOO, butter, garlic, and shallots. Gently sauté the shallots for 3-5 minutes to develop their sweetness. Add the vodka to the pan Рthree turns around the pan in a steady stream will equal about 1 cup. Reduce the vodka by half, about 2 or 3 minutes. Add the chicken stock and the tomatoes.
While the sauce simmers, cook the pasta in salted boiling water until cooked to al dente (with a bite to it). While the pasta cooks, prepare your salad or other side dishes.
Stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat. Drain the pasta. Toss the hot pasta with the sauce and the basil leaves. Pass the pasta with crusty bread.sauce to a bubble and reduce heat to simmer. Season with salt and pepper

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