Garlicky Vodka Alfredo

"Garlic with a hint of vodka. What's not to love?"

PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1 (16 ounce) package penne rigate
1 tablespoon extra-virgin olive oil
7 cloves roasted garlic
1/2 cup butter
1 1/2 cups heavy cream
1/4 cup chicken stock
1 1/2 cups vodka
2 cups grated Parmesan cheese
1/2 cup grated Asiago cheese
kosher salt to taste
ground white pepper to taste
10 leaves fresh basil, torn or shredded

READ REVIEWS (2)

DIRECTIONS

Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
Heat the oil in a large skillet over medium heat; cook the garlic in the oil about 3 minutes. Stir in the butter, cream, chicken stock, and vodka; bring to a simmer. Add the Parmesan cheese, Asiago cheese, salt, and pepper; stir. Mix the pasta into the sauce and stir to coat. Allow to simmer about 3 minutes more. Garnish with fresh basil to serve.

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REVIEWS

Reviewed on Apr. 28, 2008 by shelby.thompson

I also agree that the sauce had a bit too much Vodka in it. Perhaps cutting it down to less than a cup of Vodka will not only take out the powerful alcohol flavor but also with the soupy sauce that never stiffened to a nice, thick pasta sauce.

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Reviewed on Mar. 3, 2008 by Amy

1. This recipe calls for way too much vodka. I doubled the recipe and added 3 cups of vodka (2.5 cups at 80 proof and 0.5 cup at 100 proof). As I was making the alfredo, I accidentally forgot about it and let the sauce spill over onto a gas burner. The whole pot caught on fire! Even with that event and letting the sauce simmer for an extra 20 minutes, the sauce still had too much vodka in it. Recommendation: Add 1/2 the amount vodka and taste to see if you need more. 2. The sauce was very runny and not thick. No recommendation for this one

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