Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Radiatori
Tomato Vodka Pasta
Tomato purée cooked down hard until it darkens, then vodka in and reduced completely before the crème fraîche. That order matters.
Caitlin Fitzpatrick
Feeds: 2
20 minutes
Ingredients
- 300g Radiatori
-
1tbsp olive oil
-
1 onion, finely sliced
-
2 garlic cloves, crushed
-
4tbsp tomato purée
-
1tsp dried chilli flakes
-
100ml vodka
-
200ml crème fraiche
-
50g Parmesan, finely grated
-
Small handful basil, leaves picked and torn
Radiatori
From: £4.95
Method
1
Heat the oil in a large, deep frying pan over medium heat and cook the onion for 5min, until softened.
2
Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to pack instructions.
3
Stir the garlic into the onion pan and cook for 1min. Add the tomato purée and chilli flakes and cook for 5min, stirring frequently, until slightly caramelised.
4
Add the vodka and bubble until completely reduced. Stir through the crème fraiche. Scoop the pasta into the sauce pan with a slotted spoon, and stir until combined. Check seasoning. Divide between bowls and scatter over the cheese and basil. Serve.
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