Posted By Kerri
This is one of those acclaimed pasta sauces that only takes as long to cook as the pasta does, the kind of dish I normally ignore in favour of long, slow-cooked ragus. I’m glad I stopped ignoring this though because I really enjoyed it and would happily eat it again tonight. The combination of the tomatoes and cream create a rich sauce, not unlike a ragu in some ways but with an altogether lighter finish.
Although this isn’t an Italian recipe with a particularly long history, there are many variations on the recipe available. Chilli flakes are a common addition and would be a good way to balance the sweetness and, of course, pancetta would be perfect.
We used San Marzano tinned tomatoes, these seem to be naturally sweeter than other brands of tinned tomatoes and therefore don’t need to be cooked as long. You can find them in Sainsbury’s, under the Taste the Difference brand. If you’re using other types of tinned tomatoes then you might want to increase the cooking time.
Spaghetti alla Vodka
1/2 onion, finely diced (we used shallots this time, since we had some lying around)
1 garlic clove, smashed with the back of a knife
1/2 tin tomatoes
Salt and pepper
Tbs double cream
Parsley, finely chopped
Start by slowly softening the onions over a low heat until they are almost brown – about 10 minutes. Add the garlic and cook for a further two minutes.
Next, add the tomatoes and season with salt and pepper. Cook for five minutes before adding the vodka and cream. Remove the garlic clove, stir in the parsley and add the pasta. Grate with parmesan and serve.
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