Vodka Cream Sauce, an Oldie but Goody

2 cloves of garlic

3 shallots
1/2 medium onion
3 oz vodka
5 ripen medium tomatoes or 1 can of whole peeled tomatoes
1 bunch basil leaves
2 cups chicken stock
1 cup heavy whipping cream
2 tsb olive oil
salt and pepper
Parmigiano Reggiano
red pepper flakes (optional)

• Mince the garlic and shallots and medium dice the onion and the tomatoes.
• In a deep pan sauce pan, heat the oil and garlic/shallots/onion on medium heat. Low heat will prevent the garlic from burning. Cook until the onions are translucent. You can add the pepper flakes if you want some spiciness.
• Add the vodka to pan. Be careful since the vodka can flame up in the pan. You can turn the heat off first before adding the vodka.
• Next add the chicken stock, diced tomato and any tomato juice leftover. To boost more flavor into your sauce, you can add chicken bouillon cubes.
• Take half of the basil leaves and chiffonade the leaves, then add it to the sauce
• If you have leftover Parmesan rinds leftover, you can throw it into the sauce to give it more body
• Simmer the sauce until it is reduced by 1/2
• Add the cream
• Add salt and pepper to taste

Freshly grated Parmesan cheese and chiffonade basil is added at the end prior to serving.

Tip: Fresh parmesan cheese is key. We recommend that you grate the whole fresh parmesan reggiano wedge and freeze what you don’t use for later. Otherwise, when you keep it for a while in your fridge, you end up grating hardened old parmesan cheese (and it’s just not the same!)