Vodka Cream Pasta

Hayden loves the sauce and drinks it.  I love it with shrimp or salmon.

Ingredients
1 T. extra-virgin olive oil
1 T. butter
2 cloves garlic, minced
2 shallots or small onion, minced
1 C. vodka
1 C. chicken stock
1 can crushed tomatoes (32 oz.)
Coarse salt and pepper
16 oz. pasta, such as penne rigate
1/2 C. heavy cream
20 leaves fresh basil, shredded or torn
Serve with grilled salmon, chicken or shrimp and sauted spinach

Directions

1. 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, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes.
2. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
3. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it).
4. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.

Credit:  Rachael Ray