Vodka Cream Pasta

This is my take on Rachel Ray's "You Wont Be Single For Long Vodka Cream Pasta". I LOVE this recipe, Nate does too. It makes enough for 4 or a really hungry husband, a wife and leftovers!

Ingredients;

1 T. olive oil
1 T. butter
2 cloves of garlic minced
1-2 shallots, minced
1 cup of vodka
1/2 cup chicken STOCK
1 can of petite diced tomatoes
1/2 cup heavy cream
2 T. flour
1/3 cup shredded parmesan cheese
1 pound of pasta, I like rigatoni

(additional/optional toppings; fresh basil or green onions, parmesan, ricotta salta cheese)

Instructions;

1. Heat a large skillet. Add oil, butter, garlic and shallots. Saute for about 3-5 minutes.

2. Turn up the heat. Add the vodka to the pan and reduce it by half, it will take about 2-3 minutes.

3. Add chicken stock and reduce for an additional 2-3 minutes.

4. Add the tomatoes and bring the sauce to a boil. Season with salt and pepper.

5. Cook the pasta until al dente.

6. Stir cream, parmesan and flour. Use a whisk to incorporate the flour. Sauce is done when it returns to a boil.

7. Toss sauce with hot pasta and basil, or top with green onions and ricotta salta.