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farfalle alla vodka
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Farfalle alla Vodka

Farfalle pasta with a rich, creamy tomato vodka sauce.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: Pasta, Tomatoes
Servings: 2 servings
Calories: 497kcal
Author: Laura


  • 4 oz uncooked farfalle pasta
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic crushed
  • 1/4 tsp red pepper flakes
  • 14 oz can chopped tomatoes
  • 1/8 cup vodka
  • 1/4 cup heavy cream
  • 1 tbsp butter
  • Freshly grated Parmesan cheese for garnish


  • Following the directions on the package, cook the pasta in salted boiling water until al dente.
  • While the pasta is cooking, prepare the sauce. Start by adding extra virgin olive oil to a large skillet over medium heat. Add the crushed garlic and red pepper flakes and cook for 30 seconds.
  • Add the crushed tomatoes and vodka to the pan. Simmer for 10 minutes over medium-low heat.
  • Stir in the heavy cream and simmer for another 5 minutes or until slightly thickened. Add the butter and stir. Remove from heat and let stand for 3 minutes. Season the sauce with salt and pepper, to taste.
  • Add the pasta to the skillet with the sauce and stir to coat.
  • Serve the pasta with a sprinkle of parmesan cheese.


  • We use crushed tomatoes for this sauce. However you can use chopped or whole canned tomatoes, as well. You will just need to puree the tomatoes with a stick blender or in a food processor before adding it to the sauce.
  • Don't allow the sauce to boil or the cream will break.
  • If the sauce still has an aroma of alcohol after simmering for 10 minutes, continue to simmer until the alcohol aroma had dissipated.


Calories: 497kcal | Carbohydrates: 52g | Protein: 10g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 354mg | Potassium: 522mg | Fiber: 4g | Sugar: 6g | Vitamin A: 921IU | Vitamin C: 19mg | Calcium: 93mg | Iron: 3mg