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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
  

  • 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).

Instructions
 

  • 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.
  • 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.
  • 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.
  • Stir in the heavy cream, half and half and basil. Cook until it is warmed through about 2-3 minutes.
  • 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.