This classic pasta dish is unbelievably quick and easy to make. It also only requires a handful of staple ingredients which makes it one of my go-to dishes on a Thursday evening when my fridge is empty and I am stretched for time but in desperate need of a bowl of comfort food!
- 2 shallots, finely diced
- 3 garlic cloves, minced
- 1/2-1 tsp chilli flakes
- 140g tomato paste (whole tube)
- 3 tbsp vodka or pasta cooking water
- 150ml cream (Oatly cream also works well)
- 100g freshly grated parmesan
- 300g rigatoni or penne
- Add a drizzle of olive oil to a saucepan on a medium heat.
- Add the shallots, garlic, and a pinch of salt & pepper to the saucepan and gently fry for 3-4 minutes until softened but not coloured.
- Add the tomato paste and chilli flakes to the pan and fry for 4-5 minutes until the paste becomes darker and slightly caramelised.
- Whilst the tomato paste is frying, cook the pasta. Cook the pasta for 1-2 minutes less than the packet says and reserve 200ml of pasta water.
- Add the vodka (or pasta cooking water) to the tomato paste to deglaze the pan. Fry for a minute.
- Add 100ml pasta water and the cream to the pan. Stir until combined and allow to simmer for 1-2 minutes.
- Add the parmesan (if using) to the pan and stir until the sauce thickens.
- Add the pasta and keep adding splashes of pasta water until the sauce coats the pasta.
- Serve with a sprinkle of chilli flakes and black pepper.