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Vodka Pasta


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


Serves: 4
Time: 40 minutes
Difficulty: Medium

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.

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