Penne à la Vodka + Belgian Brownies

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness.

Add vodka to the pan, 3 turns around the pan in a steady stream, which will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes.

Add chicken stock and 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).

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta.

Toss hot pasta with sauce and basil leaves.

Roughly chop the chocolate into pieces. Transfer to a medium-sized bowl and add the butter.

Place the bowl over a saucepan of simmering water, until the two ingredients have melted. Mix well and transfer to a large bowl; set aside.

Preheat the oven to 325°F. Sift the sugar and flour together, then stir into the chocolate. Add the eggs and mix well. Cover and let rest at room temperature for 30 minutes. The batter will thicken as it stands.

Line a muffin tin with cupcake papers. Spoon one-fourth cup batter into each paper-lined cup.

Bake 30 to 35 minutes. The brownies will still be moist when done; they will puff up and fall slightly as they cool.