Tired of burnt burgers?
Become a BBQ master!
Get our free step-by-step grilling masterclass straight to your inbox - it's ideal for beginners and pros alike!
You'll start receiving our newsletters, promotions and offers shortly
Ready to eat in less than half an hour, this hearty and comforting pasta dish was made for chilly winter weeknights
Recipe taken from Comfort MOB: Food That Makes You Feel Good (Hodder, £18.99)Peel the onion and garlic. Finely slice the onion and red chillies. Grate the garlic. Chop off the Parmesan rind.
Drizzle in a splash of olive oil to a large saucepan followed by the onions. Fry until translucent then add the garlic and chilli. Fry for a minute, and then add the tomato purée. Mix it in and cook for 4 minutes over a medium heat, allowing the tomato mix to catch on the pan.
At this point, pour in the vodka, deglazing the sticky bits off the bottom of the pan with your wooden spoon. Once the alcohol has burned off (20 seconds), add the cream as well as the cheese rind. Mix it in and turn down the heat.
Get your pasta on. Cook in a large pan of boiling salted water for 1 minute less than the packet instructions say. After 2 minutes, remove 200ml of pasta water from the pan.
Stir in 100ml of the pasta water into your vodka sauce (reserve the rest). Then grate in the cheese and add salt and black pepper. Mix it together and bubble on a low–medium heat for a few minutes until the cheese has melted.
Drain the pasta in a colander, then tip into the vodka sauce, tossing it through and adding splashes of reserved pasta water to keep the sauce loose.
Pile the pasta into four bowls. Tear over the basil and finish with some more grated cheese. Enjoy.
Peel the onion and garlic. Finely slice the onion and red chillies. Grate the garlic. Chop off the Parmesan rind.
Drizzle in a splash of olive oil to a large saucepan followed by the onions. Fry until translucent then add the garlic and chilli. Fry for a minute, and then add the tomato purée. Mix it in and cook for 4 minutes over a medium heat, allowing the tomato mix to catch on the pan.
At this point, pour in the vodka, deglazing the sticky bits off the bottom of the pan with your wooden spoon. Once the alcohol has burned off (20 seconds), add the cream as well as the cheese rind. Mix it in and turn down the heat.
Get your pasta on. Cook in a large pan of boiling salted water for 1 minute less than the packet instructions say. After 2 minutes, remove 200ml of pasta water from the pan.
Stir in 100ml of the pasta water into your vodka sauce (reserve the rest). Then grate in the cheese and add salt and black pepper. Mix it together and bubble on a low–medium heat for a few minutes until the cheese has melted.
Drain the pasta in a colander, then tip into the vodka sauce, tossing it through and adding splashes of reserved pasta water to keep the sauce loose.
Pile the pasta into four bowls. Tear over the basil and finish with some more grated cheese. Enjoy.
45-45 minutes
Serves 4
