Penne à la vodka

Recipe

1 tablespoon grape seed oil
1 tablespoon butter
3 cloves garlic, minced
3 shallots, minced
16 oz white mushrooms, washed and sliced, thinly
1 cup vodka
3/4 cup chicken stock
2 28-ounce cans crushed tomatoes
Kosher salt and pepper
1 pound penne pasta
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Freshly grated Parmesan for garnish, optional
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Heat a large skillet over moderate heat. Add oil, butter,
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garlic, and shallots.
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Gently saute shallots for 3 to 5 minutes to develop their sweetness.
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at this point is where I made the recipe my own and added in about 16 oz of white mushrooms. Washed, and Sliced

I don’t know what it is about me and adding mushrooms to Penne a la vodka dishes but I LOVE them in this dish!
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Saute the mushrooms for about 10-12 minutes, or until they are done, stirring a few times
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Add vodka to the pan
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and reduce vodka by half, 2 – 3 minutes. Add chicken stock,

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tomatoes.

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Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
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While sauce simmers, cook pasta in salted boiling water until cooked al dente.

Stir cream into sauce.
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When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Serve pasta with parmesan, if using.

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