Vodka pasta (penne alla vodka)

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

Directions :

1. 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.
2. 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.