Bow Tie Pasta and Vodka Sauce
"This solo side dish can also be an excellent carrier for cooked cocktail shrimp, diced chicken or ham. Cooking is a Creative Sport."
photo by Bill Hilbrich
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
1
ingredients
- 1 cup bow tie pasta, uncooked
- 1⁄3 cup onion, diced
- 1⁄2 cup tomato sauce
- 1⁄4 cup vodka
- 2 tablespoons butter, divided
- 1 teaspoon olive oil
- 1 teaspoon garlic, minced
- 1⁄8 teaspoon dried basil
directions
- Cook the pasta in at least 2 quarts of salted water according to package instructions. Drain.
- Melt one tablespoon of butter with the olive oil in a sauce pan, and then saute the onion until transparent.
- Mix the tomato sauce and vodka, together and add to the pan that has been removed from the heat. Return the pan to the heat, stir and then add the garlic and basil.
- When the sauce starts to bubble, turn the heat to low, add the second tablespoon of butter and continue to cook over low heat until the sauce thickens.
- Add the pasta to the pan and toss to coat.
- If desired, grated Parmesan cheese can be added after the pasta has been plated.
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Reviews
-
Bill, Bill, Bill, thanks so much for this recipe! I loved it!! I totally agree with your statement about cooking being a "creative sport". I can't say I didn't change anything in the recipe. I used whole wheat penne instead of the bow tie pasta because that is what I had on hand. Next time I'm going to add a little red pepper flake, because I like that little zing in my sauce. The butter in here gives it a smooth texture. I do have an FYI, though. A small can of tomato sauce measures out to 3/4 C of sauce. So, I used the whole can, increased the vodka by 1/8 of a cup and raised the pasta to 2 cups. I left everything else as is. I had enough for supper, and I can't wait for lunch tomorrow. Again, thanks. -
This was pretty good and made for a quick dinner. I was surprised by how strong the vodka was so next time will probably cut it down a bit. I used a little extra basil and did add some Parmesan on top. Served with garlic bread. Thanks for the recipe! -
I don't drink vodka but had an almost empty bottle from an office party that I was wanting to put to good use. This was perfect. I did use tomato pureee instead of sauce though...yum.
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
