Farfalle with Sausage in Vodka Sauce

  • ¾ lb bulk Italian sausage
  • 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

Melt butter with olive oil in wide pan with peppercorn. Add sausage and cook, breaking up the meat, until slightly brown. Lightly purée whole tomatoes in a food processor. Add farfalle to boiling water and cook until al dente.. 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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