Vodka Cream Pasta

This is a quick, tasty, and fancy looking dinner that is fairly inexpensive to make. I find that if I spend a little more money and cook nice meals like this regularly, we don't want to go out to eat, saving money in the long run.

Ingredients:

• 12 oz. pasta (whole wheat regate, for example)
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. butter
• 3 large cloves garlic, minced
• 2 green onions, minced
• 1 cup vodka
• 1 cup chicken broth
• 1 (28 oz.) can crushed tomatoes
• salt and pepper, to taste
• 1/2 cup heavy cream
• 1 cup fresh basil leaves, cut in strips
• feta or freshly grated Parmesan cheese

Directions:

Put large pot of water on high heat for pasta. When water boils, add salt and pasta. Cook until al dente and drain.

Meanwhile heat a large skillet over medium heat. Add olive oil, butter, garlic, and green onions. Saute for 3-5 minutes.

Add vodka and cook to reduce by half, approximately 2-3 minutes.

Add chicken broth and tomatoes. Bring sauce to a boil, then reduce to a simmer. Season with salt and pepper.

Stir cream into the vodka sauce. When sauce comes to a boil, remove from heat. Toss hot pasta with sauce and basil leaves and serve with a vegetable of your choice. I like to top with some feta cheese or freshly grated Parmesan. It'd also go well with a nice piece of crusty bread as there is usually a little bit of sauce left to sop up.

Source: Original recipe was a Rachael Ray 30 minute dinner. I've made some modifications.

By Stephanie from Hillsboro, OR