Bourbon Cream Sauce - cooking recipe

Ingredients

2 tablespoons olive oil
1/2 teaspoon garlic, chopped
2 teaspoons tomato paste
2 cups heavy cream
1 beef bouillon cube, crushed
2 ounces Bourbon

Preparation

In a non stick skillet over low heat, combine the olive oil, garlic, tomato paste and the crushed bouillon cube.
When the olive oil and tomato paste have blended and begin to bubble, add the bourbon.
Be careful, the bourbon will ignite, if it doesn't, light it with a match.
The alcohol will burn off quickly, in about 1 minute.
Once the flame has dminished, add the cram and reduce it by half over medium heat.
It should boil the whole time.
Stir often.
The finished sauce will have a light pink shade to it and should coat the back of a spoon.