What's on the Menu? Penne a la Vodka with chicken, salad, and some other special touches
Stacey hosted us for another delicious lunch featuring Rachael Ray’s “You Won’t Be Single for Long Vodka Cream Pasta,” Trader Joe’s pesto chicken, mixed salad, and parmesan bread. The vodka sauce is absolutely wonderful! The salad featured red and yellow peppers, radishes, purple carrots, white carrots, and cucumbers. Of course, Stacey also included our favorite plaintain chips from Trader Joe’s and a homemade Cherry Kuchen a la mode for dessert. And, we always finish with cappuccinos. We were all totally stuffed! Stacey kicked it up a notch by setting the table with little gifts for each of us - Lush bath bombs from her recent trip to Boston, Trader Joe’s green tea mochi for Thip, Trader Joe’s Plaintain Crisps for Candice, and spring hyacinths for both of us. What a lovely afternoon!
Rachael Ray’s You Won’t Be Single for Long Vodka Cream Pasta
https://www.rachaelray.com/recipes/you-wont-be-single-for-long-vodka-cream-pasta/
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
1 pound 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 – three 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. Bring the sauce to a bubble and reduce the heat to a simmer. Season with salt and pepper.
While the sauce simmers, cook the pasta in salted boiling water until it’s 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.
