Preparation
- Heat the olive oil in a large frying pan and sweat the shallots with a pinch of salt over low heat for about 10 minutes until translucent and soft.
- Cook the garlic and chilli flakes for about 30 seconds, then add the tomato purée and fry for 2 minutes.
- Pour in the vodka and let it reduce for about 3 minutes, then add the passata and simmer gently for about 10 minutes.
- Stir in the cream, warm it briefly and take the pan off the heat.
- Cook the pasta in salted water until al dente according to the packet instructions, drain and reserve about 150 ml of the cooking water.
- Add the pasta to the sauce with the Parmesan and about 50 ml cooking water and toss over low heat until everything is coated and glossy; add more cooking water if needed.
- Season with salt and serve with basil and a little more Parmesan.
Drink with it
Red wine · excellent match
Chianti Classico or Montepulciano d’Abruzzo
The acidity of the Sangiovese meets the tomato, and medium tannins and cherry fruit stand up to the cream and Parmesan.
Which wine pairs with food? A simple approach to choosingRosé · excellent match
Dry rosé, such as Cerasuolo d’Abruzzo
Fresh acidity and berry fruit suit the tomato, and the body carries the creamy sauce.
Sparkling wine · good match
Brut Prosecco or Crémant
Bubbles and acidity lighten the cream sauce and make the tomato taste fruity.
Sparkling wine, Champagne, and Prosecco: what's the difference?Pale lager · good match
Helles or Italian Pils
Carbonation and bitterness cut through cream and Parmesan without masking the tomato.
Pils or Helles: What's the Difference?Vodka · good match
Vodka on ice with a lemon slice
The vodka is already in the sauce; ice cold alongside, it freshens the cream but remains a bit of fun.
What Is Vodka? Raw Materials, Flavor, and Cocktails