Creamy Vodka Pasta

“Believe me when I tell you this sauce is  so silky that it glistens… rich, creamy  and a little bit naughty with the voddy.” – Caught Snackin’

PREP TIME: 15 MINUTES 

COOK TIME: 15 MINUTES 

DIFFICULTY: EASY 

SERVES: 4 

VEGGIE 

INGREDIENTS 

1 onion, finely chopped 

2 garlic cloves, very finely  chopped 

2 red chillies, deseeded and  finely chopped 

250 ml (9 fl oz) double cream 

250 ml (9 fl oz) tomato passata 

500 g (1 lb 2 oz) spaghetti 

900 ml (32 fl oz) water 

60 g (2¼  oz) finely grated  vegetarian Parmesan  cheese 

25 ml (1 fl oz) shot of vodka 

handful of basil leaves 

salt and pepper 

METHOD 

1. Put the onion, garlic, chillies, cream, passata, spaghetti and measured water into a large, deep frying pan with  a well-fitting lid. 

2. Cover and bring to the boil over a medium-high heat, then reduce the heat to low and simmer for 12 minutes, or until  the pasta is cooked and has absorbed some of the sauce. 

3. Add the Parmesan and vodka and stir through, cooking for a further 2–3 minutes. 

4. Divide between 4 warmed bowls and serve, topped with a handful of basil leaves. 

This is an extract from Caught Snackin’

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