Make an easy pasta dish by adding vodka, whipping cream, and garlic to jarred pasta sauce and sprinkling with basil and Parmesan cheese.
1 (16-oz.) package farfalle pasta
1/4 cup butter
2 garlic cloves, pressed
2 shallots, minced
1/2 cup vodka
1 cup chicken broth
1 cup RAGU Old World Style Traditional Pasta Sauce
1/4 cup chopped sun-dried tomatoes
Salt and pepper to taste
1/2 cup whipping cream
1 tablespoon chopped fresh basil
Freshly grated Parmesan or Romano cheese (optional)
How to Make It
Prepare pasta according to package directions, using 1 to 2 tsp. salt in water, if desired. Set aside.
Melt butter in a large skillet over medium heat. Add garlic and shallots, and sauté 1 minute. Remove from heat; stir in vodka. Return to heat; cook 2 to 3 minutes or until liquid is reduced by half. Stir in broth, pasta sauce, and tomatoes. Sprinkle with salt and pepper to taste.
Bring sauce to a low boil over medium heat; reduce heat to low, and simmer 15 to 18 minutes. Stir in whipping cream, and cook 4 to 5 more minutes. Stir in hot cooked pasta.
Place pasta mixture in a large serving platter or bowl, and sprinkle with basil and, if desired, freshly grated Parmesan cheese.
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This is a good, solid recipe. I actually substituted tomato soup for the the tomato sauce because this dinner was made out of whatever-is-left-in-the-kitchen. It turned out great! I just waited to salt everything until it was on the table, because you never know with soups... always so salty...
Also I made it with 12 oz of pasta and it seemed like it was the perfect sauce-to-pasta ratio
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