Garlic with a hint of vodka. What's not to love?
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
1/2 cup 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
① Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
② 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.
Per Serving: 1284calories;80.2g fat;88.1g carbohydrates;40g protein;239mg cholesterol;1276mg sodium.