* 1 tablespoon extra-virgin olive oil,
* 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
Heat a large skillet over moderate heat.
Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness.
Add vodka to the pan. Cook until vodka is reduced by half (2-3 minutes).
Add chicken stock and tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta.
Toss hot pasta with sauce and basil leaves.