Bow Tie Pasta and Vodka Sauce
Indulge in the creamy, comforting delight of Bow Tie Pasta with Vodka Sauce, a restaurant-worthy dish that comes together in just 40 minutes. This recipe features perfectly cooked farfalle tossed in a luxurious vodka-infused tomato cream sauce, enhanced with the subtle heat of crushed red pepper flakes and the rich flavors of Parmesan cheese. The addition of fresh basil provides a vibrant, aromatic finish, making this pasta ideal for date nights, dinner parties, or a comforting family meal. Simple yet decadent, this dish is a perfect balance of tangy, creamy, and savory flavors that will leave everyone reaching for seconds. Pair it with garlic bread or a crisp salad for a truly satisfying meal.
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Recipe Information
Ingredients
- 12 ounces Bow tie pasta (farfalle)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion, finely diced
- 3 cloves Garlic, minced
- 0.5 teaspoons Crushed red pepper flakes
- 0.5 cups Vodka
- 14 ounces Canned crushed tomatoes
- 1 cup Heavy cream
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Parmesan cheese, freshly grated
- 2 tablespoons Fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set it aside.
In a large skillet, heat olive oil and butter over medium heat until the butter is melted and shimmering.
Add the diced onion to the skillet and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic and crushed red pepper flakes, cooking for 1 minute until fragrant.
Carefully pour in the vodka. Let it simmer for 3-4 minutes, stirring occasionally, to allow the alcohol to cook off.
Add the crushed tomatoes to the skillet and stir to combine. Let the sauce simmer for 10 minutes, stirring occasionally, until it thickens slightly.
Reduce the heat to low and stir in the heavy cream. Season the sauce with salt and black pepper. Let it simmer for 2-3 minutes until the flavors meld together.
Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add a little of the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
Stir in the grated Parmesan cheese until melted and combined. Taste the sauce and adjust seasoning if needed.
Garnish with fresh basil and serve immediately. Optionally, sprinkle additional Parmesan cheese on top.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 856 mg | 37% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.4 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 215 mg | 17% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 381 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
