Tomato Cream Pasta

This is my husbands very favorite pasta (it's a Rachel Ray recipe).

Ingredients:

• 1 Tbsp extra-virgin olive oil
• 1 Tbsp butter
• 2 cloves of garlic, minced
• 2 shallots, minced
• 1 C vodka (don't worry, you'll cook the alcohol out)
• 1 C chicken stock (for vegetarian option, use vegetable stock)
• 1 large can crushed tomatoes (32 oz)
• coarse salt and pepper to taste
• 16 oz pasta, such as penne rigate
• 1/2 C heavy cream
• 20 leaves fresh basil, shredded or torn

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. Add vodka to the pan. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock and 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.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat, drain pasta. Toss hot pasta with sauce and basil leaves. Serve with crusty bread. Serves 4.

632 calories in 1 serving, 10.7 g fat (3.7 saturated), 7.3 g dietary fiber