Farfalle in Cream Sauce With Sun-dried Tomatoes

Ingredients

• 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)

Preparation

1. 1. Prepare pasta according to package directions, using 1 to 2 tsp. salt in water, if desired. Set aside.
2. 2. 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.
3. 3. 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.
4. 4. Place pasta mixture in a large serving platter or bowl, and sprinkle with basil and, if desired, freshly grated Parmesan cheese.