Pasta alla vodka

400g dry pasta, preferrably farfalle (as shown)
2oz / 55g tomato puree
1 cup chopped canned tomatoes
3 cloves of garlic, finely chopped
1 small onion, finely chopped
3 tbsp olive oil
1 tbsp butter
1 cup grated parmesan cheese
1/2 cup vodka
1 cup thick cream
salt and pepper

(serves 4)

Cook the pasta so it is slightly undercooked. Drain and set aside.

Heat the olive oil and butter in a large pan. Fry the onion and garlic for 3 minutes over medium heat.

Add the vodka and continue to cook for about another 3 minutes. Add the canned tomato and tomato puree. Mix well and bring back to boil. Add the thick cream and reduce the heat. Allow to warm up gently, stirring all the time, but do not boil. Add half the parmesan and stir well. Add salt and pepper to taste. Toss in the pre-cooked pasta, turn up the heat slightly and allow to heat up to just bubbling, stirring all the time. Serve with the rest of the parmesan sprinkled on top.

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