This is an unbelievably rich and tasty sauce. It’s relatively simple to make but can be taken up a notch by using homemade pasta. The result will be even more delicious though.
Using tomato purée results in a beautifully smooth and rich sauce, whilst the seasoning comes from the chilli flakes and parmesan.
Once you’ve made the sauce it will be very thick but remember that you will be using some of the pasta water to thin it a little allowing it to easily coat your pasta.
This recipe is easy to double.
- 15g butter
- 2 shallots, finely chopped
- 3 cloves of garlic, minced
- 1 pinch chilli flakes
- 140g tomato purée
- 150ml double cream
- 50ml vodka
- 30g Parmesan, finely grated
- Pasta, (gluten-free if required) 75-100g a person, cooked until al dente (reserve a little of the water)
Step 1: Melt the butter over a medium low heat and then soften the finely diced shallot, which will take a few minutes.
Step 2: Once soft (it shouldn’t be coloured) add the garlic and chilli and stir for a couple more minutes.
Step 3: Add the tomato purée and cook out, moving it about the pan for a couple of minutes, then add the cream, vodka and parmesan. Cool for a few minutes, stirring often to stop it from catching.
Step 4: At this stage it is ready to have the cooked pasta added. If you the pasta is not yet ready, switch off the heat on the sauce until a minute before you want to add the pasta.
Step 5: Add the pasta along with a little of the pasta cooking water and stir until you have a silky smooth sauce coating every piece of pasta. Serve immediately, with extra Parmesan if required.