1 tbsp extra-virgin olive oil 1 tbsp butter 2 cloves garlic, minced 2 shallots, minced 1 cup vodka 1 cup chicken stock 32 oz crushed tomatoes coarse salt pepper 16 oz penne rigate 1/2 cup heavy cream 20 fresh leaves basil, shredded or torn crusty bread
Heat a large skillet over moderate heat. Add the extra virgin olive oil, butter, garlic and shallots. Gently sauté the shallots for 3-5 minutes to develop their sweetness. Add the vodka to the pan – three turns around the pan in a steady stream will equal about 1 cup. Reduce the vodka by half, about 2 or 3 minutes. Add the chicken stock and the tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While the sauce simmers, cook the pasta in salted boiling water until cooked to al dente (with a bite to it). While the pasta cooks, prepare your salad or other side dishes.
Stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat. Drain the pasta. Toss the hot pasta with the sauce and the basil leaves. Pass the pasta with crusty bread.
Become an insider
Subscribe to Dr. Oz’s free, daily newsletter and get his exclusive, personal tips for living your best life.