I came across this recipe while down the Internet wormhole looking to try and use up some of the spirits we have on the ‘old folks’ drinks shelf. Vodka and tomato, must give that a go. I reduced the amount of cream. Serves 2.
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- 1 tbsp olive oil
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- 1 shallot
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- 1 clove of garlic
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- 70g tomato paste
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- 1 tsp chilli flakes
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- 2 tbsp vodka
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- 200g rigatoni
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- 70g double cream
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- grated parmesan cheese (to taste)
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- salt and pepper
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- basil
Finely chop the shallots and garlic.
Place the rigatoni in salted boiling water. Bring back to the boil.
Heat the olive oil in a frying pan and add the shallots and garlic. cook stirring, for 3 minutes. Don’t burn.
Add the tomato paste and chilli flakes and cook for a 3 minutes until the paste begins to darken.
Add the vodka and stir to combine.
Add the double cream and 2 ladles of the pasta cooking water. Turn the heat down low, taste and season the sauce.
Once the pasta is cooked, drain but retain the cooking water in case the sauce is too dry. Add the pasta to the sauce and strir to coat.
Serve with parmesan and basil sprinkled over.
