Recipe and photography by Georgie D'Arcy Coles
Ingredients
- 1tbsp olive oil
- 1 onion, finely sliced
- 300g Radiatori
- 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
Method
- Heat the oil in a large, deep frying pan over medium heat and cook the onion for 5min, until softened.
- Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to pack instructions.
- 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.
- 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.
