Creamy Vodka Pasta with Stracciatella

Directions

1. Heat the extra virgin olive oil and butter in a large pot over medium-high heat. Add the onions and cook until softened, then add the garlic and cook until fragrant.

2. Add the tomato paste and chilli flakes and cook for 2–3 minutes, stirring regularly, until the tomato paste deepens in colour.

3. Pour in the vodka and cook for a few minutes, allowing it to reduce.

4. Add the San Marzano tomatoes, salt, pepper and a generous handful of fresh basil leaves. Reduce the heat and allow the sauce to gently simmer for at least 20–30 minutes, or longer if you have the time.

5. Pour in the cream and add the grated Parmesan. Stir until everything is melted and combined. For a smoother sauce, use a stick blender to blend the sauce to your desired consistency. (I like to blend half the sauce so I get the best of both worlds).

6. Meanwhile, bring a large pot of salted water to the boil and cook the pasta until al dente. Reserve ½ cup of pasta water before draining.

7. Add the cooked pasta to the sauce along with the reserved pasta water and extra butter. Toss over low heat until the butter has melted and the sauce is glossy and beautifully coats the pasta.

8. Transfer to a large serving dish and dollop the fresh stracciatella generously over the top.

9. Finish with fresh basil leaves and a generous drizzle of extra virgin olive oil, then serve immediately.