F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Farfalle a la Vodka
© Stephanie Meyer

Farfalle a la Vodka

  • TOTAL TIME: 40 MIN
  • SERVINGS: 6
  • FAST
  • MAKE-AHEAD

Andrew Zimmern’s Kitchen Adventures

This is a Zimmern family favorite, a great recipe for a midweek dinner. The amped-up tomato sauce gets a kick from the vodka and a rich, smoky flavor from the bacon. The kids will love it, and yes, the alcohol boils off. We sometimes take this a step further and put out a grater and three or four hard cheeses for folks to choose either a pecorino, an aged goat Gouda, a Parm or other salty, aged piece of magic for their pasta. —Andrew Zimmern

  1. 1/4 pound applewood smoked bacon, cut into 1/2-inch pieces
  2. 2 cups finely chopped onion
  3. 1/2 teaspoon crushed red pepper
  4. Kosher salt
  5. 2 tablespoons minced garlic
  6. 1 cup vodka
  7. One 28-ounce can crushed tomatoes
  8. 1 cup heavy cream
  9. 1/2 cup frozen peas, thawed
  10. 1/3 cup torn basil leaves
  11. Freshly ground pepper
  12. 1 pound dried farfalle pasta
  13. Parmigiano-Reggiano, for serving
  1. In a large, deep skillet, cook the bacon over moderate heat, stirring occasionally, until browned and nearly crisp, about 8 minutes. Add the onion and crushed red pepper, season with salt and cook, stirring occasionally, until the onion is golden, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Carefully add the vodka and cook, scraping up any browned bits on the bottom of the skillet. Add the tomatoes with their juices and bring to a boil. Cover and simmer over moderate heat, stirring occasionally, until the tomatoes start to break down, about 10 minutes. Uncover and simmer until reduced slightly, about 5 minutes longer. Stir in the cream and peas and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Stir in the basil and season with salt and pepper.
  2. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain the pasta, reserving 1/4 cup of the cooking water. Add the pasta to the skillet along with the reserved cooking water and cook over moderate heat, stirring, until the pasta is coated, 1 to 2 minutes. Transfer the pasta to bowls, sprinkle with Parmigiano-Reggiano and serve right away.
Make Ahead The vodka sauce can be refrigerated for up 3 days.
You Might Also Like

Ratings

Average Rating

(4)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.