Vodka Pasta

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SERVES FOUR
PREP TIME: 15 MINS
COOK TIME: 15 MINS

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Ingredients

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2 TBSP OLIVE OIL

1 BROWN ONION, DICED

3 GARLIC CLOVES, MINCED

2 TSP CHILLI FLAKES

1 TSP PAPRIKA

2 TSP SRIRACHA **OMIT IF YOU DON’T WANT SPICE

150G TOMATO PASTE

1/3 CUP VODKA

100ML DOUBLE CREAM

1 PACKET RIGATONI PASTA, COOKED AL DENTE

30G GARTED PARMESAN, PLUS EXTRA TO SERVE

TORN BASIL LEAVES, TO SERVE

CHILLI OIL, OPTIONAL TO SERVE

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Utensils

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SHARP KNIVES

GARLIC MINCER

COLANDER OR STRAINER

GRATER

LARGE FRY PAN

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Method

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1. HEAT THE OIL IN A LARGE FRYING PAN. ADD THE ONION AND A LARGE PINCH OF SALT AND GENTLY FRY OVER A LOW HEAT FOR 5 MINS OR UNTIL SOFTENED AND TRANSLUCENT

2. ADD THE GARLIC, CHILLI FLAKES AND PAPRIKA, COOKING FOR 30 SECONDS OR SO. STIR THROUGH THE TOMATO PURÉE AND SRIRACHA. 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

3. SIMULTANEOUSLY COOK PASTA IN SALTED WATER FOLLOWING PACK INSTRUCTIONS. DRAIN AND RESERVE 150ML COOKING WATER

4. 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)

5. SEASON WITH SALT & PEPPER TO TASTE, THEN SERVE WITH A SPRINKLING OF THE EXTRA PARMESAN, A GOOD GRINDING OF PEPPER AND THE BASIL LEAVES SCATTERED OVER THE TOP. LASTLY, DRIZZLE WITH CHILLI IF YOU DESIRE - ENJOY !

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