Sun dried tomato penne alla vodka

Name: Sun dried tomato penne alla vodka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 30 g butter; 1 small onion or large shallot, finely chopped; 2 clove/s garlic, thinly sliced; Pinch chilli flakes (optional); 180 g Cooks’ Ingredients Sun Dried Tomato Paste; 227 g can chopped tomatoes; 150 ml pot double cream; 200 g penne, rigatoni or cavatappi; 5 tbsp vodka; 30 g Parmigiano Reggiano, grated, plus extra to serve; Basil leaves, to serve (optional)

A super-simple 80s classic from Orlando Murrin. you can finish this recipe with a sprinkle of pangrattato – panko fried in olive oil until crisp – instead of parmesan for a crunchy bite. Follow Orlando on Instagram.

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Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

30g butter
1 small onion or large shallot, finely chopped
2 clove/s garlic, thinly sliced
Pinch chilli flakes (optional)
½ x 180g Cooks’ Ingredients Sun Dried Tomato Paste
227g can chopped tomatoes
150ml pot double cream
200g penne, rigatoni or cavatappi
5 tbsp vodka
30g Parmigiano Reggiano, grated, plus extra to serve
Basil leaves, to serve (optional)

In a medium saucepan, melt the butter, then cook the onion or shallot, garlic and chilli flakes (if using) over a gentle heat for 8-10 minutes until soft but not brown – this will bring out their sweetness.
ncrease the heat, add the tomato paste until sizzling, then add the chopped tomatoes and season. Simmer for 10 minutes until slightly thickened. Add the cream, check the seasoning and keep warm.
Meanwhile, cook the pasta until al dente according to pack instructions, then drain lightly (reserve a cup of cooking water).
Stir the vodka into the sauce, then add the pasta and 30g parmesan. Heat through, stirring in enough cooking water to reach your preferred consistency, then serve immediately, sprinkled with extra parmesan (or pangrattato) and basil, if liked.

Cook’s tip

Pasta should never be drained thoroughly – just give it a quick shake in the colander. Also, set aside a cupful of cooking water before draining, to correct the consistency of the sauce if needed.

Typical values per serving when made using specific products in recipe