Farfalle with Vodka Sauce

  • ½ lb farfalle
  • 1 tbs butter
  • 1 tbs olive oil
  • 4 crushed peppercorns
  • ¼ cup vodka
  • 1 cup whole tomatoes
  • 1/3 heavy cream
  • salt

    Lightly 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.

 

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