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Farfalle in Cream Sauce With Sun-dried Tomatoes

Farfalle in Cream Sauce With Sun-dried Tomatoes

Make an easy pasta dish by adding vodka, whipping cream, and garlic to jarred pasta sauce and sprinkling with basil and Parmesan cheese.

Southern Living JANUARY 2007

  • Yield: Makes 4 servings
  • Cook time: 35 Minutes
  • Prep time: 15 Minutes


  • 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)


1. Prepare pasta according to package directions, using 1 to 2 tsp. salt in water, if desired. Set aside.

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. 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. 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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Farfalle in Cream Sauce With Sun-dried Tomatoes Recipe