- 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
- Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- 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.