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Farfalle with Vodka Sauce

An intoxicatingly delicious anytime dish that if you don’t like I don’t know what the vodkas wrong with you!
Print Recipe
Servings: 6
Ingredients Method

Ingredients
  

  • 6 tablespoons of EVOO
  • 2 medium sweet onions, chopped
  • 5 minced garlic cloves
  • 1/2 teaspoon red pepper flakes
  • 2- 28 ounce cans of crushed tomatoes (I used Cento)
  • 2/3 cup of vodka (I used Ketel One)
  • 2 tablespoons of tomato paste (Cento again)
  • 2 tablespoons of balsamic vinegar (Cento again)
  • 2 teaspoons of sea salt
  • 1/2 cup of fresh chopped basil
  • 1 cup of heavy cream
  • 1/2 cup of half and half 
  • 5 tablespoons of grated Parmigiano-Reggiano cheese plus more for serving
  • Fresh black pepper, to taste
  • 1 pound of pasta (I used Farfalle, because I’m unconventional like that. The traditional way is penne alla vodka).

Method
 

  1. In a large sauté pan, sauté the onions and garlic over medium heat as you normally would until translucent, then add the red pepper and stir.
  2. Stir in the crushed tomatoes and vodka and continue cooking that for 5-7 minutes until reduced a bit, while stirring to prevent it from sticking.
  3. Add the paste, balsamic, salt and pepper to taste.  Reduce the heat to low simmer and partially cover for about 20-25 mins or until the volume is reduced by half, while giving it an occasional stir.
  4. Stir in the heavy cream, half and half and basil. Cook until it is warmed through about 2-3 minutes.
  5. Stir in the cheese6. Separately boil the pasta. This will be enough sauce for about 2+ pounds of pasta. Add more cheese for serving with additional basil, if desired.