Pasta Alla Vodka with Tomato & Ricotta Pesto

10

Minutes

2

Servings

INGREDIENTS 

  • 200g dried Rigatoni pasta 
  • 1 tbsp Olive Oil 
  • 1 banana shallot or 1/2 onion, finely chopped 
  • 1 clove garlic, crushed 
  • 1/4 tsp chili or red pepper flakes 
  • 5 tbsp vodka
  • 190g jar Sacla' Tomato & Ricotta Pesto 
  • 1 tbsp finely grated Parmesan, plus extra for serving 
  • Freshly ground black pepper 
  • Basil leaves to serve 


INSTRUCTIONS 

  1. Cook the pasta in boiling water for 11-12 minutes, until just tender. Drain, reserving around 50ml of the pasta water. 
  2. Meanwhile, heat the oil in a frying pan over a medium heat, add the onion and cook gently for 5-6 minutes, until softened and just starting to colour. Stir in the garlic and chilli flakes and cook for 1 minute. 
  3. Add the vodka. Simmer for 3 minutes, then stir in the Sacla' Tomato & Ricotta Pesto, pasta, the pasta water and the Parmesan. Simmer over a low heat until the pasta is coated and glossy. 
  4. Divide between 2 bowls, sprinkle with a little more Parmesan a good grind of black pepper and scatter over some basil leaves.