Pasta alla Vodka
 
Cook time
Total time
 
Serves: 4-6 servings
Ingredients
  • 2 tablespoons unsalted butter
  • 4 small shallots, minced (about ½ cup)
  • 2 medium garlic cloves, minced (about 4 teaspoons)
  • 1 (28-ounce) can crushed peeled tomatoes packed in juice
  • ½ teaspoon red chili flakes
  • ½ cup vodka
  • ⅔ cup heavy cream
  • 1 pound boneless, skinless, chicken breasts, sliced crosswise against the grain into ½-inch thick strips
  • 1 pound dried pasta of your choosing
  • ⅓ cup chopped fresh basil leaves
  • ½ cup parmesan cheese
Instructions
  1. Bring a large pot of salted water to a boil over high heat. In large skillet over medium heat, melt butter. Add shallots and cook, stirring, until softened and just beginning to brown, about 8 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds.
  2. Then stir in the vodka, tomatoes and salt to taste. Bring to boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavors are melded, about 15 minutes. If you would like a creamier sauce, use an emersion blender to thin out any lumps in the tomato sauce.
  3. Stir in cream and season to taste. Over medium high heat, stir in chicken and cook until just cooked through, about 10 minutes. Stir in the parmesan cheese. Keep warm while pasta cooks.
  4. Cook pasta according to package directions. Drain cooked pasta, reserving 1 cup of pasta water. Toss pasta with sauce, adding pasta water as necessary until sauce reaches desired consistency. Season to taste with salt and pepper if necessary. Stir in basil.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/chicken-pasta-alla-vodka/