Instructions: Add red pepper to the vodka and let it sit overnight. 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. 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.

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.

Serves 4.

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