Ravioli in Vodka Sauce

When The Husband and Son go out on the town for their sports and whatnot, the Jersey Girl still throws it down in the kitchen for Me, Myself and I.

These are the moments I cook something a little special but doesn't require too much cleanup. Because homegirl needs to enjoy her food while watching a trashy show or a chick flick or reading a good book. AmIright, Darling? Of course I am. No stress, please and thank you.

So here we go: Vodka Sauce but not just with any old penne. Aw, hell no. Homegirl went in big with the ravioli.

Now my package of ravioli had a quantity of 12, so the amount of the sauce made in the recipe below was a bit extra. No problemo: Into the freezer it awaits for my next night alone. Although, I do think my homeboys would groove on this. So, maybe I'll share when it defrosts.

I served my magnifico ravioli with some roasted asparagus. But it would also be fab with a little salad, maybe some baby spinach or spring greens.

I used my girl Rachael Ray's recipe from her classic book "30 Minute Meals 2." This book came out when she was first blowing up on Food Network. I think it is a very useful book, especially for beginner cooks. It is one of the first cookbooks I bought before even getting hitched. I use it all the time, 16 years later.

Rachael has a thing against measuring, but I did literally measure the vodka. I feel like the wrong quantity of that could totally jack this recipe up. Plus, who wants to waste their precious pricey vodka? Not this girl.

You-Won't-Be-Single-For-Long Vodka Cream Pasta
From "30 Minute Meals 2"
By Rachael Ray

Makes 4 servings (Make it for 2 with seconds in mind)

1 Tbsp. extra virgin olive oil (once around the pan)
1 Tbsp. butter
2 garlic cloves, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can (28 ounces) crushed tomatoes
Salt and freshly ground pepper
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread

Put large pot of salted water on to boil.

Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently saute garlic and shallots, 3 to 5 minutes to develop their sweetness. Add vodka, 3 turns around the pan in a steady stream will equal about a cup. Reduce vodka by half, 2 or 3 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble, then reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until al dente, a bit firm to the bite (cooking time should be listed on your box of pasta).

Stir cream into the vodka sauce. When sauce returns to a bubble, remove from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Serve immediately along with crusty bread.