Spicy Vodka Rigatoni

Method

1. 1

   Put the water on

   Bring 4 litres of water to the boil in a large pot over high heat while you start the sauce. Add the salt once it boils.

2. 2

   Soften the onion

   Heat the olive oil in a large deep pan over medium heat. Add the onion and cook for 6 minutes, stirring now and then, until soft and translucent.

3. 3

   Add garlic and chilli

   Add the garlic and chilli flakes and cook for 1 minute, until fragrant. Use 1/2 tsp chilli for a gentle heat or 1 tsp for a proper kick.

4. 4

   Cook the purée

   Stir in the tomato purée and cook for 2 minutes, until it darkens to brick red and starts to catch on the pan.

5. 5

   Reduce the vodka

   Pour in the vodka and let it bubble for 2 minutes, scraping the pan, until reduced by about half and no longer smells boozy.

6. 6

   Simmer the sauce

   Add the crushed tomatoes and bring to a gentle simmer. Cook over low heat for 10 minutes, stirring now and then, until thickened.

7. 7

   Cook the pasta

   While the sauce simmers, cook the rigatoni in the boiling water for 2 minutes less than the packet says. Scoop out 300 ml of pasta water, then drain.

8. 8

   Add the cream

   Stir the cream and pepper into the sauce and cook over low heat for 2 minutes, until smooth and gently bubbling.

9. 9

   Finish the pasta

   Add the rigatoni and Parmesan and toss over medium heat for 1 to 2 minutes, adding splashes of pasta water, until the pasta is al dente and glossy with sauce.

10. 10

    Season and serve

    Taste and add a pinch of salt if it needs it. Divide among 4 bowls and top with basil and extra Parmesan.

Tips

• Get the water on first. The pasta should go in while the sauce simmers, so both are ready together.
• Add the pasta water a splash at a time. The sauce should coat the rigatoni, not pool in the bowl.
• Parmesan and tinned tomatoes vary in saltiness, so taste before you add any salt at the end.

Swaps

• Use penne or another short pasta instead of rigatoni.
• Use pecorino instead of Parmesan for a sharper, saltier finish.
• Leave out the vodka and add 60 ml pasta water instead; the sauce will be a little softer in flavour.

Storing

Keep in a covered container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water, stirring, until steaming hot.