Recipe by Bill Hilbrich
This solo side dish can also be an excellent carrier for cooked cocktail shrimp, diced chicken or ham. Cooking is a Creative Sport.
Top Review by Becky in Wisconsin
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.
- 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 See How It's Made
- 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.