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Heat large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently saute shallots for 3-5 minutes. Add vodka to the pan. Reduce vodka by half, about 2-3 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season to taste with coarse salt and pepper. While sauce simmers, cook pasta in salted boiling water until cooked al dente. Stir cream into sauce. When sauce bubbles, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters