Best Farfalle In Creamy Parmesan Vodka Sauce Recipes

Farfalle with Broccoli image

Provided by Giada De Laurentiis

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound farfalle pasta
2 heads broccoli, trimmed to florets (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons butter
3 garlic cloves, chopped
5 anchovy fillets, diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

~ Farfalle In Creamy Parmesan Vodka Sauce ~ image

Provided by Cassie *

Categories Pasta

Time 20m

Number Of Ingredients 8

6 oz farfalle pasta, uncooked
1 large tomato, seeded and chopped
11/2 Tbsp butter
3 clove garlic, minced
1/4 each - salt and red pepper flakes
3 - 31/2 Tbsp vodka
1/2 c heavy whipping cream
1/4 c parmesan cheese, shredded

Steps:

1. Cook your pasta until al dente. Drain and keep warm, if finished before sauce.
2. While pasta cooks, make your sauce. In a medium skillet, melt butter over medium heat. Add tomato and garlic, stirring often for about 2 minutes or until garlic softens.
3. Add vodka and continue cooking until most of the liquid had discipated.
4. Add salt, pepper flakes and cream, stir and cook until bubbly and sauce has thickened some.
5. Reduce heat to low under sauce and stir in cheese, until melted. Toss pasta with sauce and serve with additional Parmesan cheese if desired!
6. Delicious, easy recipe! Enjoy!!!