Entree: Italy – Farfalle alla Vodka (Bow-tie pasta in a creamy tomato and vodka sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 12 oz (340 g) farfalle
- 2 tbsp (30 ml) olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp (2.5 ml) red pepper flakes (optional)
- 1/3 cup (80 ml) vodka
- 1 cup (240 ml) tomato puree or crushed tomatoes
- 1 cup (240 ml) heavy cream
- 2 tbsp (28 g) unsalted butter
- 1/2 cup (50 g) grated Parmigiano-Reggiano
- 6–8 fresh basil leaves, torn
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Cook farfalle in a large pot of salted boiling water until al dente; reserve 1 cup (240 ml) pasta water and drain.
2. Heat olive oil in a skillet over medium heat; add onion and cook until soft, 4–5 minutes. Add garlic and red pepper flakes and cook 30 seconds until fragrant.
3. Increase heat slightly, add vodka, and simmer 2–3 minutes to reduce and burn off alcohol. Stir in tomato puree and simmer 5 minutes to meld flavors.
4. Reduce heat and stir in heavy cream and butter; simmer gently until sauce is smooth and slightly thickened. Add Parmigiano-Reggiano and stir until incorporated.
5. Toss drained farfalle with the sauce, adding reserved pasta water as needed to achieve desired consistency; fold in torn basil and adjust seasoning with salt and pepper.
6. Serve hot with extra Parmesan.