Pasta Alla Vodka

Ingredients

• 400 g pasta (cooked al dente)
• 1 tbsp olive oil
• 1 medium yellow onion, (diced)
• 3 garlic cloves (grated or minced)
• 1/2 tsp pepperoncino / chili pepper (flakes)
• 1 tsp dried oregano
• 250 ml vodka ((about 1 cup))
• 10-12 canned tomatoes ((2 large cans), roughly chopped and without the excess liquid)
• crust from a parmesan cheese piece ((optional))
• 250 ml whipping cream ((about 1 cup))
• 50 g parmesan cheese, (freshly grated)
• to taste salt
• chopped basil or oregano (to garnish)

Instructions

1. 1

   On a pan (hopefully oven safe) cook the onion with the olive oil on medium-low heat until really soft and translucent.

2. 2

   Once cooked add the garlic, oregano and chili flakes and cook for a minute.

3. 3

   Add the vodka and let it boil until its volume has reduced by half

4. 4

   Add the tomatoes, mix and wait for it to come to a boil again. If you have one, also add the parmesan crust.

5. 5

   If your pan is oven-safe, take to a preheated oven at 200C for 20-30min or until nearly no liquid is left. If you don't own an oven-safe pan then transfer all the contents to an oven-safe dish first and then take it to the oven.

6. 6

   Once out of the oven remove the parmesan cheese crust and take to a blender of food processor along with the cream and blend until creamy and smooth.

7. 7

   Return to a pot or pan and add the grated parmesan cheese, letting it melt.

8. 8

   Correct the level of salt and add the pasta. Try to have the pasta just about to turn al dente so it finishes cooking in the sauce.

9. 9

   Serve with chopped basil or fresh oregano.