PENNE ALLA VODKA

• annokset: 4
• aktiivinen aika: 45 min

Ainekset

3 tbsp of extra virgin olive oil

1 onion, diced

120g of pancetta, or chorizo

3 large cloves of garlic, diced

200g of tomato paste

80ml of vodka

A bunch of basil

400g tin of diced tomatoes

150ml of cream

100g of parmesan, grated

409-508g of penne

Chilli flakes (optional, but recommended)

Ohjeet

1. Fry the onion and pancetta in olive oil in a large pan or wok over low/medium heat for around 3 minutes or until the onion is fragrant and translucent. Then add the garlic and stir for another 2 minutes. Don't let the onion burn - you' re looking for a change of colour, but not browned.

2. Add the tomato paste and fry it on medium heat for 3 minutes or until it smells cooked. Add the vodka and stir for a minute, then add the tinned tomato and the whole bunch of basil (don't cut it up, but save a bit for garnish). You want this to reduce until you can scrape a spoon through it and it's thick enough that the sauce takes a couple of seconds to cover the bottom of the pan again. If it's too thick at the beginning, fill your tomato tin with 10Øml of water, slosh it around and add it to the sauce to thin it out.

3. Stir every 5 minutes for around 25-30 min, or until it all smells cooked and reduced enough so you can part it like the Red Sea.

4. Once reduced, take out the basil and chuck it on the fire, then add the cream (to the sauce, not the fire), stir, then simmer for another 1-2 minutes. Remove from the heat and stir in the parmesan.

5. Meanwhile, cook the pasta in salted, boiling water until al dente. Drain, but keep a cup of pasta water. Combine the sauce, pasta and pasta water and stir until creamy (if it's getting cold, place it back on the heat for another 1-2 minutes).

6. Serve with a garnish of fresh basil, freshly grated parmesan, freshly ground black pepper and some chilli flakes if you like some heat.