Vodka Cream Pasta




A Yummy Pasta dish from Chef Rachael Ray.

Preparation time: 

45 minutes


1 tablespoon olive oil (extra virgin, once around pan in slow stream)
1 tablespoon butter
2 cloves garlic (minced)
2 shallots (minced)
1 cup vodka
1 cup chicken stock
1 can tomoatoes (crushed (32 oz))
  pinch salt (coarse)
  pinch pepper (coarse)
16 ounces pasta (penne rigate, or your choice)
1⁄2 cup Heavy cream


Serve with crusty bread for passing.


Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently sauté 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. Add chicken stock, 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 (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

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