Cook farfalle pasta according to package directions, adding salt to the water if desired. Drain and set aside.

Melt butter in a large skillet over medium heat.

Add pressed garlic and minced shallots to the skillet and sauté for 1 minute until fragrant.

Remove the skillet from heat and stir in vodka.

Return the skillet to heat and cook for 2-3 minutes, or until the liquid is reduced by half.

Stir in chicken broth, pasta sauce, and chopped sun-dried tomatoes.

Season with salt and pepper to taste.

Bring the sauce to a low boil over medium heat.

Reduce heat to low and simmer for 15-18 minutes, allowing the sauce to thicken.

Stir in whipping cream and cook for an additional 4-5 minutes, until the sauce is creamy and heated through.

Add the hot cooked pasta to the sauce and stir to combine.

Transfer the pasta mixture to a large serving platter or bowl.

Sprinkle with chopped fresh basil and, if desired, freshly grated Parmesan or Romano cheese before serving.