Food Friday #3

In honor of St. Patrick's Day and Friday in general, I made fish and chips tonight for April and her friend. It was ridiculously good, if I do say so myself--I used a Rachael Ray recipe for the fish and a Marc Bittman recipe for the fries. It was also ridiculously unhealthy (the most healthy part of the meal being the oil and vinegar-based cole slaw), and now the entire house smells like oil. But, no matter. I think next week I'll at least post the recipe for the fries (okay, maybe the fish too), since they were relatively easy to make and very good, but I didn't have time tonight to type up all the recipes.

Instead, I leave you with a really lovely pasta dish (also part of last month's Valentine's Day meal along with the Chocolate Lava Muffins). This Rachael Ray dish is very simple (not terribly low-cal, though) and excellent. The cream sauce is tomato-based and tastes quite light and refreshing considering it's full of cream, or maybe it's the vodka that makes this sauce so delicious.


"You Won't Be Single For Long" Vodka Cream Pasta
(recipe also available here)

This recipe will make enough for 4 people. If serving only 2, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.

1 tablespoon extra-virgin olive oil, 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
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn

Crusty bread, for passing


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. 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.