Penne alla vodka

Name: Penne alla vodka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 60 g unsalted butter; 2 large cloves garlic, crushed; 2 tbsp essential Waitrose Tomato Puree; 400 g can Cirio Polpa Chopped Tomatoes; 1 tsp caster sugar; 80 ml vodka; 3 tbsp double cream; 400 g penne or pennoni rigati pasta

It’s difficult to pinpoint what the vodka adds to the buttery tomato sauce, but it’s just not the same without it! You get a warmth and balance from the alcohol, which compliments the richness of the sauce perfectly.

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Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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60g unsalted butter
2 large cloves garlic, crushed
2 tbsp essential Waitrose Tomato Puree
400g can Cirio Polpa Chopped Tomatoes
1 tsp caster sugar
80ml vodka
3 tbsp double cream
400g penne or pennoni rigati pasta

Melt the butter in a large sauté or deep frying pan over a medium heat, then add the garlic. Fry gently, stirring for a couple of minutes without allowing it to colour, then add the tomato purée and fry for 2 minutes more, until darkened and separating out from the butter.
Add the chopped tomatoes and sugar, season with salt, then bring to a gentle simmer and cook for 5 minutes, stirring occasionally. Reserve 2 tsp vodka, then pour in the rest and simmer for 5 minutes more, until the sauce is reduced and quite thick. Stir through the cream and reserved vodka, then set aside.
Meanwhile, boil the pasta according to pack instructions in plenty of well-salted water. Once al dente, reserve a small ladleful of cooking water, then drain. Tip the pasta into the sauce with the cooking water and stir together over a low-medium heat.
Allow the sauce to bubble down until the cooking water evaporates and the sauce clings to the pasta. Check the seasoning, then serve the pasta garnished with parmesan, basil leaves and a twist of black pepper, if liked.