Serves 5

Preparation Time

Cooking Time


Zafarelli Penne Rigate 500g
50g butter
1 onion, finely diced
3 garlic cloves, finely chopped
½ tsp chill flakes
⅓ cup tomato paste
400g tinned tomato
1 cup thickened cream
¼ cup vodka
sea salt and cracked black pepper
50g grated parmesan and extra garnish


  1. Heat a medium saucepan over medium heat, add butter, onion, garlic and chilli and sauté until onion softens.
  2. Add tomato paste, stir well to combine and cook for 2 minutes.
  3. Add tinned tomato, season with salt & pepper and simmer for 10 minutes.
  4. Add cream and stir through to combine.
  5. Transfer the mix to a blender, blend until smooth, then return the sauce to the saucepan and add the vodka.
  6. Meanwhile, in a pot of boiling salted water, add pasta and cook as per packet instructions, retaining a little of the pasta cooking water.
  7. Add the cooked pasta to the sauce and stir through the parmesan, adding a little pasta cooking water to loosen the sauce if necessary.
  8. Serve garnished with grated parmesan and cracked black pepper.


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