- 3 tbsp butter
- 1 small onion
- 4 garlic cloves
- 115g tomato purée
- 1 tsp chilli flakes
- 2 tbsp vodka
- 450g rigatoni pasta
- 120ml double cream
- 50g parmesan
- Salt and pepper
In a large pan over a medium heat melt the butter. Add diced onion and cook, stirring frequently, until softened, 4 to 5 minutes.
Add garlic, and saute for 2 minutes. Then add the tomato purée and chilli flakes, stirring frequently until the purée has coated the onions and heated through.
Add vodka to the pan and stir to incorporate. Season with salt and pepper and turn off the heat.
Bring a large pot of salted water to the boil and cook the rigatoni pasta until al dente. Usually 8 minutes. Reserve 480ml of the pasta water before draining.
Return the sauce to a medium heat and add 60ml of the pasta water and the double cream. Add half the parmesan and stir until melted. Turn off the heat and stir in the cooked pasta.
Fold in the remaining parmesan, adding more pasta water (about a tablespoon at a time) to your desired consistency.
Serve with more parmesan.