Ingredients
- 400 g pasta cooked al dente
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves grated or minced
- 1/2 tsp pepperoncino / chili pepper flakes
- 1 tsp dried oregano
- 250 ml vodka (about 1 cup)
- 10-12 canned tomatoes (2 large cans), roughly chopped and without the excess liquid
- crust from a parmesan cheese piece (optional)
- 250 ml whipping cream (about 1 cup)
- 50 g parmesan cheese, freshly grated
- to taste salt
- chopped basil or oregano to garnish
Instructions
- On a pan (hopefully oven safe) cook the onion with the olive oil on medium-low heat until really soft and translucent.
- Once cooked add the garlic, oregano and chili flakes and cook for a minute.
- Add the vodka and let it boil until its volume has reduced by half
- Add the tomatoes, mix and wait for it to come to a boil again. If you have one, also add the parmesan crust.
- If your pan is oven-safe, take to a preheated oven at 200C for 20-30min or until nearly no liquid is left. If you don't own an oven-safe pan then transfer all the contents to an oven-safe dish first and then take it to the oven.
- Once out of the oven remove the parmesan cheese crust and take to a blender of food processor along with the cream and blend until creamy and smooth.
- Return to a pot or pan and add the grated parmesan cheese, letting it melt.
- Correct the level of salt and add the pasta. Try to have the pasta just about to turn al dente so it finishes cooking in the sauce.
- Serve with chopped basil or fresh oregano.
Notes
Low spiciness: 1/4 tsp chili flakes. Medium spiciness: 1/2 tsp chili flakes. Extra spicy: 1 tsp chili flakes. Super hot: 1 1/2 tsp chili flakes.
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