Ingredients
- 1/3 cup olive oil
- 1 onion, finely chopped
- 6 garlic cloves, finely grated
- 1 cup tomato puree
- 1/4 cup vodka
- 1 1/2 cup heavy cream
- 2 tbsp + 1 tsp chilli flakes
- 2 cups penne
- 4 tbsp butter
- 1 cup finely grated Parmesan, plus more for serving
- Salt, to taste
- Freshly ground pepper, to taste
- Fresh basil, to garnish
Preparation
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2-1 cup pasta cooking liquid.
- In the meantime – heat olive oil in a large skillet over medium heat. Add onion & garlic and cook; stirring occasionally, until softened for 3 minutes. Add tomato puree and stir occasionally, until the puree starts to caramelise for roughly 2-3 minutes.
- Add a splash of vodka and cook, stirring constantly for 2 minutes. Add cream and 2 tablespoons of chilli flakes; stir until well blended. Season with salt & pepper; remove from heat.
- Add the boiled pasta to the skillet with the sauce. Add butter, Parmesan and the pasta cooking liquid. Cook for 2 minutes over medium heat, stirring constantly until butter has melted and a thick, glossy sauce has formed.
- Season with salt & pepper and a handful of Parmesan, tossing to coat. Top it off basil & remaining chilli flakes, and enjoy your favourite Big Chill pasta at home!
Gouda Together 