1Bring a large pot of salted water to a boil.
Heat a large skillet over medium heat. Add oil, butter, garlic and shallots. Gently saute for about 3-5 minutes. Add the vodka in a steady stream (temporarily take the pot off the heat source while you add the vodka - then replace). Reduce vodka by half, 2-3 minutes. Add chicken stock and tomatoes. Bring the sauce to a boil, then reduce the heat to a simmer. Season with salt and pepper, to taste.
2Meanwhile, cook the pasta in the salted, boiling water until al dente (according to your package directions).
3Stir cream into the vodka sauce. When the sauce returns to a bubble, remove it from the heat. Drain pasta. Toss the hot pasta with sauce and basil leaves. Serve immediately along with the crusty bread and enjoy!