Bow tie pasta with spicy vodka cream sauce

Adapted from Turner Classic Movies’s Movie Night Menus: Dinner and Drink Recipes Inspired by the Films We Love, by Tenaya and André Darlington (Running Press, 2016). Serves 2 Kosher salt 170g dried farfalle (bow tie pasta) 340g jar roasted red peppers in olive oil 1 small clove garlic 2 tbs tomato paste ½ tsp crushed red pepper flakes ¼ cup vodka 1 teaspoon sugar (optional) ¼ cup heavy cream leaves from 1 sprig basil freshly ground black pepper Bring a pot of water to a boil over medium-high heat. Add a generous pinch of salt, then the pasta.

Cook according to the package directions (to al dente). Drain the pasta and return it to the pot.

Meanwhile, drain the roasted red peppers and place in a food processor.

Coarsely chop the garlic and add to the peppers. Purée until smooth, then pour into a medium saucepan.

Stir in the tomato paste, crushed red pepper flakes and vodka.

Cook over medium heat for a few minutes, stirring often. Taste the sauce – it should be a little sweet; the vodka acts as a flavour enhancer and doesn’t really evaporate.

If the sauce seems bitter, add the sugar, stirring until it has dissolved.

Reduce the heat to low; stir in the cream until well incorporated. Taste again; add salt as needed. Pour the sauce into the pasta and toss to coat evenly. Stack and roll the basil leaves; cut them crosswise into ribbons.

Divide the sauced pasta between individual bowls or plates; sprinkle with the basil and lots of pepper. Serve hot.