Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah cooks Vodka pasta  (Recipe courtesy Heartbake by Charlotte Ree)

Ingredients

Extra virgin olive oil.

1 French shallot (eschalot), finely diced.

4 garlic cloves, crushed.

140 g double concentrate tomato paste (I prefer Mutti brand)

3 tablespoons vodka.

500 g short dried pasta like cavatelli or small shells.

240 ml thickened cream.

100 g Parmigiano Reggiano, finely grated, plus extra to serve.

Sea salt flakes, for seasoning.

Chilli flakes, to serve.

Method

For three generous portions, with the possibility of a fourth, heat the extra virgin olive oil in a large heavy-based cast- iron pot over medium heat. Add the shallot and garlic and cook, stirring, until they are softened and your kitchen is fragrant with possibility.

Chuck in the tomato paste and cook, stirring, until it becomes rich and red. There’s a lot that may be stuck to the bottom of your pot and so add the vodka (I just get the cheapest no-brand from the bottom shelf) to deglaze the pan, scraping every last morsel that’s stuck, and reduce the heat to low.

Cook the pasta in a pot of salted boiling water according to the packet instructions, reserving 1/4 cup of the water.

Bring the sauce to a gentle simmer over medium heat and add the cream, Parmigiano and reserved pasta water.

Add the pasta to your pot of sauce, stirring constantly until it is well coated.

Season with salt and serve immediately in bowls topped with extra freshly.

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