Penne Alla Vodka

Method

1. Bring a large pot of salted water to the boil.
2. Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the shallot and cook for 5 minutes until softened. Add the garlic and cook for 30 seconds.
3. Pour in the vodka and simmer for 1–2 minutes so the alcohol mostly evaporates. If using gas, you may carefully tilt the pan towards the flame to flambé. The flames will die down quickly, leaving a smoky flavour.
4. Add the tomatoes, season lightly, and simmer for 8–10 minutes until slightly thickened.
5. Stir in the cream and cook for 1–2 minutes until heated through. Adjust seasoning.
6. While the sauce reduces, cook the penne until al dente. Lift the pasta into the sauce with a slotted spoon, carrying some starchy water. Toss over medium heat, adding more pasta water if needed.
7. Remove from the heat and stir in most of the Parmigiano until glossy.
8. Serve immediately, topped with the remaining Parmigiano and scattered with basil or parsley.
9. Enjoy with Family and Friends!