Vodka Cream Pasta Name: Jenn Miller Base: Maxwell AFB Recipe: Sounds strange, I know. Ingredients 1 tablespoon extra virgin olive oil 1 tablespoon butter 2 garlic cloves, minced 2 shallots, minced 1 cup vodka 1 cup chicken stock 1 (32 ounce) cans crushed tomatoes ( 32 ounces) coarse salt pepper 16 ounces pasta, such as penne rigate ½ cup heavy cream 20 leaves fresh basil, shredded Directions 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. 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 as much as you like. While sauce simmers, cook pasta in until cooked to al dente. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. This recipe will make enough for 2 couples. To serve a romantic dinner just for 2, reserve half the sauce to freeze for another supper before the addition of basil, and only cook half the pasta.