Ingredients

• 1/4 cup (60ml) extra virgin olive oil
• 1 onion, finely chopped
• 4 garlic cloves, thinly sliced
• 3/4 cup (210g) tomato paste
• 1/2 cup (125ml) vodka
• 1/4 cup (60ml) thickened cream
• 1/2 cup (40g) finely grated parmesan
• 400g rigatoni, cooked to packet instructions, 1/4 cup (60ml) cooking water reserved

Nutrition Per Serving

Cooking Instructions

• Heat oil in a large non-stick frypan over medium heat. Add onion and garlic, and cook, stirring, for 5-6 minutes until softened. Add tomato paste and stir for 2 minutes or until lightly caramelised.
  • Add vodka and cook for 4-5 minutes. Stir in cream, parmesan and 1/4 cup (60ml) reserved cooking water, and bring to a simmer. Remove from the heat and season to taste. Stir through rigatoni to coat in the sauce then serve immediately.
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