Since Christmas season last year, I have started cooking more often at home again.
Well, I like the sense of achievement at the end of each cooking session, be it good or bad.
And certainly rewarding when someone likes what you cook.
Going on budget this year, so, if I have any craving within my cooking realm, I rather cook than eating out this year.
This recipe works well as it takes on the likely items you have lying around cabinet and fridge.
If you keep stock of pasta, heavy cream, tomatoes and Vodka, you are set to go.
Ingredients (Serve 2-3)
- 3/4 cup of vodka
- 1 cup of heavy cream
- about 180 g of dry farfalle (about 90g per person)
- 3 medium tomatoes, cut in even cubes
- 1tsp of sugar
- 2 chopped fresh chillies (optional)
- 3 cloves of garlic, chopped
- 3 shallots, chopped
- salt and pepper to taste
- Cook the farfalle in boiling salted water until al dente, drain and set aside.
- In another pan, drizzle in some extra virgin olive oil and 1 tbsp of butter on medium heat, don’t let the oil smoke.
- Add in shallots and chilli (if any) to soften. Join in garlic to stir fry until aromatic and take on a little colour.
- Glaze the pan with some vodka first, combine well with the aromatics, and add in the tomato cubes.
- Then, pour in the rest of the vodka, keep a lid on and let it simmer on low heat until the tomatoes soften.
- Off the heat, stick in a hand blender to process the pan’s ingredients until they come to a thick paste.
- Alternatively, transfer the pan’s ingredients into your food processor to blend to a paste consistency.
- Now, turn on low heat again, while the tomato puree is just simmering, add in the heavy cream to combine.
- Season with salt & pepper lightly.
- Add in the cooked farfalle to stir in, season again to your taste.
- Serve it once the pasta is well coated with the tomato vodka sauce.
- Garnish with some shaved Parmesan and basil leaves.