Ingredients Jump to Instructions ↓

  1. 2 cups bow ties (farfalle)

  2. 1 tablespoon olive oil

  3. 1/2 small onion, finely chopped

  4. 1 plum tomato, chopped

  5. 1/4 cup reduced-sodium vegetable broth

  6. 1 tablespoon tomato paste

  7. 1/4 teaspoon crushed red pepper

  8. 1/4 cup heavy cream

  9. 2 tablespoons vodka or reduced-sodium vegetable broth

  10. 2 tablespoons grated Parmesan cheese

  11. 2 tablespoons chopped fresh basil

Instructions Jump to Ingredients ↑

  1. Directions 1. Cook the bow ties according to the package directions, omitting the salt if desired. Drain and transfer to a large bowl; keep warm.

  2. Meanwhile, heat the oil in a medium nonstick skillet set over medium-high heat. Add the onion and tomato; cook, stirring frequently, until softened, about 5 minutes. Stir in the broth, tomato paste, and crushed red pepper; bring to a boil. Reduce the heat to medium; add the heavy cream and vodka. Cook, stirring constantly, until heated through (do not let boil). Pour the sauce over the pasta and toss to coat well. Sprinkle with the Parmesan and basil.

  3. Try It: Adding vodka to tomato sauce might seem strange, but this Italian-American specialty is simply delicious.You can't taste the vodka, but it adds a special something that makes the dish delectable. Hearty, chewy bow ties are the perfect complement to the rich sauce.

  4. Per Serving (3/4 cup): 174 Cal, 10 g Fat, 5 g Sat Fat, 0 g Trans Fat, 22 mg Chol, 91 mg Sod, 17 g Carb, 1 g Fib, 4 g Prot, 54 mg Calc.

  5. POINTS value: 4.


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