FRIDAY NIGHT TREAT

Sit back, relax and tuck into a deep bowl of this creamy tomato pasta

Whip up pasta alla vodka in just 30 minutes

Pasta alla vodka

It may seem strange to add vodka to a pasta sauce, but a small amount balances out the acidic and intense flavours. You’re left with a rich and creamy dish that’s so moreish you’ll want to make it every Friday – especially as it’s so easy, too.

SERVES 2 PREP 5 mins COOK 25 mins EASY V

2 tbsp olive oil

1 banana shallot or ½ onion,

finely chopped

3 garlic cloves, crushed

¼ tsp chilli flakes

100g tomato purée

5 tbsp vodka

100ml double cream

200g penne or rigatoni pasta 30g grated parmesan or vegetarian alternative, plus extra to serve small handful of basil leaves, to serve

1 Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.

2 Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it’s a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.

GOOD TO KNOW calcium • fibre • 1 of 5-a-day

PER SERVING 866 kcals • fat 43g • saturates 21g •

carbs 73g • sugars 9g • fibre 9g • protein 20g •

salt 0.4g