This was one of the first fancy recipes we made when the kids were young. It was the beginning of our shared journey into cooking new foods.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 cup vodka (and 1 cup for the cook)
- 1 cup chicken or mushroom stock, fresh if you’ve got it
- 1 large can (796 ml, 28 oz) crushed tomatoes, the good ones if you can find them
- salt and pepper
- 450 g (1 lb) pasta with texture, like penne rigate
- ½ cup heavy (whipping) cream
- 1 cup fresh basil (about 20 leaves), julienned or torn
- ½ cup Parmesan or similar (optional)
Optional proteins
- 2 handfuls medium shrimp, peeled and deveined
- 1–2 cups uncooked sausage (something nice)
- 1–2 cups mushrooms, cleaned
Method
If using a protein, cook it in a little oil with salt and pepper until browned and cooked through. Remove from the pan and set aside.
Heat a large skillet over medium heat. Add oil, butter, garlic, and shallots, and sauté until translucent but not browned, 3–5 minutes.
Add the vodka (step back if cooking over gas) and stir to lift any fond. Reduce by half.
Add the stock and tomatoes. Season with salt and pepper. Drop the heat to medium-low and simmer while the pasta cooks.
Cook the pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
Add the pasta to the sauce and stir to combine. Take the pan off the heat. Stir in the cream, the protein, the cheese, ¾ of the basil, and enough pasta water to make it smooth.
To serve
Garnish with the remaining basil. Salad and French bread (or garlic bread, if you’re smart) on the side.