Farfalle with vodka

Farfalle with vodka

Farfalle alla Vodka

By
From
Cooking from memory
Serves
4-6
Photographer
Mark Roper

A nice creamy tomato sauce with a kick.

Ingredients

Quantity Ingredient
500g farfalle
handful basil leaves

Sauce

Quantity Ingredient
80ml olive oil
1 onion , halved
2 cloves garlic
750g sugo
50ml vodka
pinch salt
300ml cream
50g parmesan cheese, grated

Method

  1. Heat the oil in a saucepan and add the onion and garlic. Stir for a minute to allow the flavours to combine, then discard the onion and garlic. Add the sugo and cook on a high heat for 10–15 minutes. Add the vodka, and stir the sauce for 2–3 minutes to allow the alcohol to evaporate. Let the sauce simmer over a low heat for 10 minutes. Add the salt and cream, and remove from heat after a few seconds.
  2. Cook the farfalle in boiling salted water until al dente, about 10 minutes, then drain.
  3. Add the parmesan to the sauce and mix it through the pasta. Garnish with whole basil leaves.
Tags:
Jewish
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