Cooking with Booze

   

Penne alla Vodka

This is a classic recipe, a good solid dish with a whiff of booze. Makes enough sauce for two—use as much pasta (preferably penne, but any will do) as you like.

• 1 tin chopped tomatoes
• 2 cloves garlic, crushed
• 2 shallots, finely chopped
• 1 tbsp olive oil
• 1 tbsp butter
• 250ml (1 cup) stock
• 125ml (½ cup) double cream
• big handful of fresh basil, chopped
• 250ml (1 cup) vodka

1. Melt the butter in a large pan, add the oil, garlic and shallots and sauté for a few minutes to soften. Add the vodka and allow to reduce for a couple of minutes, then add the stock and the tomatoes, bring to the boil, then allow to simmer.
2. Meanwhile, cook the pasta and drain. When ready, stir the cream into the sauce, bring to the boil again, then remove from the heat. Toss the warm pasta in the sauce and basil leaves and serve.