Ingredients

Zafarelli Pennette Rigate No. 18 500g
50g butter
1 onion, finely diced
3 garlic cloves, finely chopped
½ tsp chill flakes
⅓ cup tomato paste
400g tinned tomatoes
1 cup thickened cream
¼ cup vodka
Sea salt & cracked black pepper
50g grated parmesan and extra garnish

Method

1. In a saucepan over medium heat, add butter, onion, garlic, and chilli, and sauté until the onion softens.
2. Stir in the tomato paste and cook for 2 minutes.
3. Add the tinned tomatoes, season with salt and pepper, and simmer for 10 minutes.
4. Stir through the cream until combined.
5. Transfer the mixture to a blender and blend until smooth. Return the sauce to the saucepan and stir in the vodka.
6. Meanwhile, cook the pasta in a pot of boiling salted water according to packet instructions, reserving some pasta cooking water.
7. Add the cooked pasta to the sauce, then stir through the parmesan. Add reserved pasta water as needed to loosen the sauce.
8. Serve garnished with grated parmesan and cracked black pepper.