"Believe me when I tell you this sauce is so silky that it glistens… rich, creamy and a little bit naughty with the voddy." - Caught Snackin'
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES
DIFFICULTY: EASY
SERVES: 4
VEGGIE
INGREDIENTS
1 onion, finely chopped
2 garlic cloves, very finely chopped
2 red chillies, deseeded and finely chopped
250 ml (9 fl oz) double cream
250 ml (9 fl oz) tomato passata
500 g (1 lb 2 oz) spaghetti
900 ml (32 fl oz) water
60 g (2¼ oz) finely grated vegetarian Parmesan cheese
25 ml (1 fl oz) shot of vodka
handful of basil leaves
salt and pepper
METHOD
Put the onion, garlic, chillies, cream, passata, spaghetti and measured water into a large, deep frying pan with a well-fitting lid.
Cover and bring to the boil over a medium-high heat, then reduce the heat to low and simmer for 12 minutes, or until the pasta is cooked and has absorbed some of the sauce.
Add the Parmesan and vodka and stir through, cooking for a further 2–3 minutes.
Divide between 4 warmed bowls and serve, topped with a handful of basil leaves.
This is an extract from Caught Snackin'
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