Pasta alla vodka

• olive oil↗2 tbsp tbsp
• banana shallot↗1

  or ½ onion, finely chopped

• garlic cloves↗3

  crushed

• chilli flakes↗¼ tsp tsp
• tomato purée↗100g g
• vodka↗5 tbsp tbsp
• double cream↗100ml ml
• rigatoni pasta↗200g penne or g

  penne or

• parmesan↗30g grated g

  or vegetarian alternative, plus extra to serve

• basil↗small handful of

  leaves, to serve

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.

2. 2

   Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it’s a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.