• 2 tbsp olive oil
  • 2 small shallots, finely chopped
  • 4 oak smoked garlic cloves, crushed
  • 1 tsp chilli flakes
  • 100g tomato purée
  • 100ml vodka
  • 100ml double cream
  • 200g rigatoni pasta
  • 100g grated Vintage Cheddar, plus extra to serve
  • Small handful of basil leaves to serve


Heat the oil in a large frying pan. Add the shallot and fry on a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, 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.

Cook the pasta in salted water following pack instructions. Don’t drain your pasta. Using a large spoon, add the pasta to the sauce (ensuring pasta water is added as well!) and the Wyke Farms cheese, tossing everything together over a low heat until well coated (add a splash more of the cooking water if it’s a little dry). Season to taste, then serve with a sprinkling of the extra cheese, cracked black pepper and basil leaves.

Forks A Knife and a Spoon