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.
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.