Creamy Tomato Vodka Rigatoni

• 2 tbspolive oil
• 1medium onion, finely chopped
• 3garlic cloves, finely chopped
• ¼ tspchilli flakes
• 700 gtomato passata
• 50 mlvodka
• 150 mldouble cream
• 1 tbsptomato purée
• salt and black pepper, to taste
• 400 grigatoni
• 80 gvegetarian Italian-style hard cheese, finely grated
• 15 gfresh basil, torn
• 1small ciabatta (optional)
• 200 grocket (optional)
• 1 tbspolive oil, for the optional salad (optional)
• 1 tbsplemon juice, for the optional salad (optional)
• 30 gvegetarian Italian-style hard cheese, shaved, for the optional salad (optional)

Method

1. 1Bring a large pan of well-salted water to the boil while you begin the sauce. Once the sauce reaches the passata stage, 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. 2Heat 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. 3Stir 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 to mellow the sharpness; some alcohol remains.
4. 4Reduce 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. 5Add 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. 6Divide between bowls and finish with the 80 g vegetarian hard cheese and torn basil. If using the optional sides, serve with ciabatta and dress the rocket with its olive oil and lemon juice, then scatter the extra shaved cheese over the salad.

Per serving

kcal

760

protein

24.1g

fibre

7g

carbs

92.2g

fat

32g