Farfalle in Cream Sauce With Sun-dried Tomatoes

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.