This Italian pasta recipe is quick and easy and features a rich, delicious and creamy vodka sauce. Serve with toasted italian garlic bread and salad
- ½ lb farfalle
- 1 tbs butter
- 1 tbs olive oil
- 4 crushed peppercorns
- ¼ cup vodka
- 1 cup whole tomatoes
- 1/3 heavy cream
- saltLightly purée whole tomatoes in a food processor. Add farfalle to boiling water and cook until al dente. Melt butter with olive oil in wide pan with peppercorn. Add cooked pasta then the vodka, tomatoes and cream. Stir and add salt to taste. Cover and cook on high for one minute. Serve immediately.
- (makes 2 very generous servings)
- 1 large head escarole, washed and cut (or torn) into medium sized pieces
- ½ pound Italian sausage
- 2 cloves garlic, minced
- 4-6 tablespoons extra virgin olive oil
- Salt and pepper to taste
Approximately 1/4 pound farfalle per person. Use less for lighter appetites. Add more sausage for meat eaters.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.
Meanwhile, heat the olive oil in the bottom of a large skillet. Add the garlic and sauté just until it softens. Do not brown. Add the sausage and, as it begins to change color, add pepper to taste. Continue to cook until sausage begins to brown. Add the escarole, a little at a time, and cook until the escarole is completely wilted.
Drain the pasta, setting aside a couple of cups of the pasta water. Add the pasta to the sausage and escarole mixture, stirring to combine. Salt to taste. Place in a large bowl to serve.
Note: If the mixture is too dry for your taste, add some of the reserved pasta water and stir.
Use fresh from the garden ingrediants if possible. Fresh tomatoes, basil and the Cassata Sonoma olive oil on toasted bread
- Italian bread, sliced
- tomatoes, sliced
- mozzerella cheese, sliced or grated or use fresh cut into small cubes
- fresh basil leaves
- extra virgin olive oil (EVOO) or infused olive oil
Layer tomato slices onto of the pieces of Italian bread. Place mozzerella cheese and basil on top of the tomatoes. Drizzle EVOO over the top of the bruschetta. Place the bruschetta onto a foil-lined cookie sheet and place in oven. Cook on broil. Bruschetta served with a green salad makes a fantastic, quick meal.
During really hot summer days cook the bruschetta in a toaster oven or on the grill.
We are fortunate enough to be able to grow many varieties of cherry tomatoes, but you can use any variety, or varieties, you can find.
The amount of ingredients depends on the number of people you are serving and the amount of tomatoes you can harvest at the time.
Suggested amounts per quarter pound of spaghetti would be:
¼ pound of thick spaghetti
4-6 Tablespoons extra virgin olive oil
1 pint cherry tomatoes, halved
Salt, to taste
Fresh basil (do not substitute dried)
Bring a large pot of water to a boil. Add a generous amount of salt. Add your pasta and cook to the al dente stage while cutting the cherry tomatoes in half.
Cover the bottom of a sauté pan with extra virgin olive oil. Add the tomatoes and, over low-medium heat, sauté the tomatoes until the mixture begins to thicken.
Drain the pasta and pour into the tomato mixture. Stir gently, add salt to taste. Pour the hot pasta in a large bowl and snip fresh basil on top.
Note: When you drain the pasta, it’s a good idea to save a little of the water in case your sauce thickens a little too much.