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Heat a large skillet over moderate heat. Add oil, butter, garlic, and
shallots. Gently saute shallots for 3 to 5 minutes to develop their
sweetness. Add vodka to the pan, 3 turns around the pan in a
steady stream will equal about 1 cup. Reduce vodka by half, this
will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce
to a bubble and reduce heat to simmer. Season with salt and
pepper.
While sauce simmers, cook pasta in salted boiling water until
cooked to al dente (with a bite to it). While pasta cooks, prepare
your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it
from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.
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