Creamy Tomato Vodka Rigatoni

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped
• ¼ tsp chilli flakes
• 700g tomato passata
• 50ml vodka
• 150ml double cream
• 1 tbsp tomato purée
• salt and black pepper, to taste
• 400g rigatoni
• 80g Parmesan, freshly grated
• 15g fresh basil, torn
• ciabatta, to serve
• rocket and Parmesan salad, to serve

Method

1. Bring a large pan of well-salted water to the boil and cook the rigatoni to just shy of al dente — it should still have a slight bite as it will finish in the sauce. Reserve a ladle of the cooking water before draining.
2. Heat the olive oil in a wide frying pan over medium heat and sweat the onion until soft and translucent, about 7–8 minutes. Add the garlic and chilli flakes and cook for 30 seconds until fragrant.
3. Stir in the tomato purée and let it cook out for a minute, then pour in the passata and bring to a gentle simmer. Add the vodka and let it bubble for 3–4 minutes so the alcohol evaporates and the sharpness mellows.
4. Reduce the heat and stir in the double cream, simmering for 2–3 minutes until the sauce turns glossy and slightly thickened so it will cling to the pasta. Taste and season generously with salt and black pepper.
5. Add the drained rigatoni to the sauce and toss over a medium heat for a minute, loosening with a splash of the reserved pasta water if needed so the sauce coats every piece.
6. Divide between bowls and finish with a generous grating of Parmesan and torn basil. Serve with ciabatta and a rocket and Parmesan salad alongside.