Creamy Vodka Pasta
Related Categories: Cookbook Confidential
“Believe me when I tell you this sauce is so silky that it glistens… rich, creamy and a little bit naughty with the voddy.” – Caught Snackin’
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES
DIFFICULTY: EASY
SERVES: 4
VEGGIE
INGREDIENTS
1 onion, finely chopped
2 garlic cloves, very finely chopped
2 red chillies, deseeded and finely chopped
250 ml (9 fl oz) double cream
250 ml (9 fl oz) tomato passata
500 g (1 lb 2 oz) spaghetti
900 ml (32 fl oz) water
60 g (2¼ oz) finely grated vegetarian Parmesan cheese
25 ml (1 fl oz) shot of vodka
handful of basil leaves
salt and pepper
METHOD
- Put the onion, garlic, chillies, cream, passata, spaghetti and measured water into a large, deep frying pan with a well-fitting lid.
- Cover and bring to the boil over a medium-high heat, then reduce the heat to low and simmer for 12 minutes, or until the pasta is cooked and has absorbed some of the sauce.
- Add the Parmesan and vodka and stir through, cooking for a further 2–3 minutes.
- Divide between 4 warmed bowls and serve, topped with a handful of basil leaves.
This is an extract from Caught Snackin’