Farfallone with Vodka Sauce
“Farfallone alla vodka”
Using cream in sauces is typically more popular in the Northern regions of Italy. Although not traditional to Italian cuisine this sauce has become a popular North American restaurant entrée. Vodka gives this rose-style sauce a subtle punch of flavour to balance out the rich and creamy notes.
Preparation Time:
15
min
Cooking Time:
15
min
Servings:
4
Ingredients
3/4 lb (375 g)
Giovanni Panzani Farfallone
1/2 cup (125 mL)
chopped bacon (about 4 slices)
1/2 cup (125 mL)
finely chopped onion
3/4 tsp (4 mL)
each dried basil and oregano leaves
2
cloves garlic, minced
1/4 tsp (1 mL)
each salt and fresh ground pepper (approx.)
2 cups (500 mL)
passata (strained, crushed tomatoes)
1/4 cup (50 mL)
vodka
1/3 cup (75 mL)
35% whipping cream
1/3 cup (75 mL)
freshly grated Pecorino Romano cheese (approx.)
1/4 cup (50 mL)
chopped fresh parsley leaves
Method
  1. Prepare the farfallone according to package directions. Meanwhile, set a large skillet over medium heat. Add the bacon, onion, basil, oregano, garlic, salt and pepper. Cook for 7 minutes or until the bacon is crisp and onions are tender. Stir in passata and vodka, scraping up the browned bits; simmer for 5 minutes.
  2. Stir in the cream, cheese and parsley; remove from heat. Adjust the seasonings to taste. Toss the hot, drained farfallone with the sauce; serve with additional cheese to taste.
Tips
Omit the bacon for a meatless pasta dish; add 1 tbsp (15 mL) of olive oil to replace the fat that the bacon provides.
Ingredient Notes
Passata: Not a cooked sauce, passata is simply pressed and sieved tomatoes, ready to use in sauces. Sold in tall glass jars with other tomato products, they are a popular base for many Italian red sauces. Substitute canned, pureed tomatoes if passata isn't readily available.
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Farfallone with Vodka Sauce

“Farfallone alla vodka”



Preparation time: 15
Cooking time: 15
Servings: 4


Ingredients

3/4 lb (375 g)
Giovanni Panzani Farfallone
1/2 cup (125 mL)
chopped bacon (about 4 slices)
1/2 cup (125 mL)
finely chopped onion
3/4 tsp (4 mL)
each dried basil and oregano leaves
2
cloves garlic, minced
1/4 tsp (1 mL)
each salt and fresh ground pepper (approx.)
2 cups (500 mL)
passata (strained, crushed tomatoes)
1/4 cup (50 mL)
vodka
1/3 cup (75 mL)
35% whipping cream
1/3 cup (75 mL)
freshly grated Pecorino Romano cheese (approx.)
1/4 cup (50 mL)
chopped fresh parsley leaves



Method

  1. Prepare the farfallone according to package directions. Meanwhile, set a large skillet over medium heat. Add the bacon, onion, basil, oregano, garlic, salt and pepper. Cook for 7 minutes or until the bacon is crisp and onions are tender. Stir in passata and vodka, scraping up the browned bits; simmer for 5 minutes.
  2. Stir in the cream, cheese and parsley; remove from heat. Adjust the seasonings to taste. Toss the hot, drained farfallone with the sauce; serve with additional cheese to taste.

Tips

Omit the bacon for a meatless pasta dish; add 1 tbsp (15 mL) of olive oil to replace the fat that the bacon provides.

Ingredient Notes:

Passata: Not a cooked sauce, passata is simply pressed and sieved tomatoes, ready to use in sauces. Sold in tall glass jars with other tomato products, they are a popular base for many Italian red sauces. Substitute canned, pureed tomatoes if passata isn't readily available.