vodka pasta

creamy tomato-vodka sauce. serves 4-6.

INGREDIENTS

• Kosher salt

• 450g rigatoni

• 2 tablespoons olive oil

• 1 medium french shallot, finely chopped

• 2 garlic cloves, finely chopped

• ½ teaspoon red-pepper flakes

• ¾ cup vodka

• Freshly ground black pepper

• ¾ cup heavy cream / oat cream

• ¼ cup grated parmesan

• Handful of basil leaves

STEPS

1. Bring a large pot of salted water to a boil (2 heaping tablespoons kosher salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente.

2. Meanwhile, prepare the sauce: heat the oil in a deep 12-inch skillet or pot over medium. Add the pancetta, if using, and fry until crispy, stirring occasionally, 3-5 minutes. Add the onion, garlic and red-pepper flakes and cook until the onion is translucent, about 3 minutes. Turn the heat to medium-low, add the vodka and cook until reduced by half, 2-3 minutes.

3. Stir in the tomatoes, then fill the can halfway with water, swish it around and add a quarter to half of the water to the pan. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. For a looser sauce, add the remaining water and simmer 2-3 minutes more. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust colour, about 1 minute.

4. Stir in the cooked pasta and ¼ cup cheese; toss to coat. Season to taste. Divide among bowls, top with extra cheese and sprinkle with the oregano and parsley.