Vodka Pasta
Ingredients
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
Instructions
Serves: 4
Time: 40 minutes
Difficulty: Medium
STEP 1
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.
STEP 2
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).
STEP 3
Season to taste, then serve with a sprinkling of the extra cheese, cracked black pepper and basil leaves.
