I took my first shot at vodka cream sauce this weekend. It was the result of still having about a cup left sitting in the fifth of vodka I'd bought for a party three years ago.
This was easy, and it came out awesome. Also, the alcohol is boiled out, so don't sweat that if you decide to try to make it.
You'll need:
• olive oil
• garlic
• vodka
• cream (about twice as much cream as vodka)
• diced tomatoes (I was feeling lazy so I used a 16-oz can)
• basil, thyme, oregano
• I like it spicy, so I also added some chili paste and crushed red pepper
Roast the garlic in the olive oil. Drain some of the liquid from the tomatoes, and add it to the pot. Bring to a simmer. Add vodka, cream, and spaces, bring to a boil, then bring it down to a simmer. Let it simmer for a while so the alcohol boils out.
Cook the chicken in the sauce so that it absorbs the flavor.
Pour over pasta.
Note: I roasted whole cloves of garlic and left them in. I happen to enjoy my garlic, so no big deal if I had forked a clove of garlic instead of a small piece of chicken. If you're cooking for guests, maybe you want to crush the garlic, or fish it out before adding the vodka and cream.