Vodka combines with tomato passata to create a silky, slurpable sauce that clings well to pasta. Don't worry, the alcohol evaporates during cooking
Ingreadient
- 1 tbsp butter or olive oil
- 2 garlic cloves, crushed
- pinch of dried chilli flakes
- 50ml vodka
- 250ml passata
- 150ml double cream or mascarpone
- 1 tsp sugar
- 2 tsp red wine vinegar
- 200g pasta tubes (we used rigatoni)
- 25g parmesan (or vegetarian alternative), finely grated, plus extra to serve
- basil leaves, to serve
Direction
- Heat the butter or oil in a deep frying pan over a medium heat, cook the garlic and chilli for a few seconds, then add the vodka and bubble for a minute. Add the passata and simmer for 10-15 mins or until thickened. Season with salt, pepper, the sugar and vinegar.
- Cook the pasta following pack instructions, and add a ladle of the pasta water to the tomato sauce, along with the cream. Drain the pasta and add to the sauce, stirring well. Add a little more of the pasta water to loosen the sauce if needed. Stir in the cheese until melted and season to taste. Serve with extra parmesan and a few basil leaves.
