Pasta a La Vodka

Ingredients

• 400 g pasta rigatoni
• 3 clove garlic
• 1 x yellow onion
• 3 tbsp olive oil
• 1 tbsp butter
• 3 tbsp tomato puree
• 200 g diced tomatoes
• 1 tbsp sugar
• 1 tsp salt
• 1 dl vodka
• ½ tsp chili flakes
• 1 ½ dl cream
• 50 g parmesan

Method

1. Cook the pasta as directed on the package, minus 1-2 minutes! It must be al dente because we will add it to the sauce and let it soak up all the good flavor before we serve! Remember to pour off the water and let it drain in a colander while you make the sauce, so it doesn't get soggy. Nobody likes soggy pasta. Feel free to use timers, so you don't forget about it while you're making the sauce.
2. Chop the onion and garlic and fry until glossy to a pan together with olive oil and butter.
3. Add the tomato paste and fry for 1-2 minutes to get rid of the raw taste of the tomato paste. Add chopped tomatoes, sugar and salt. (If you want to feel the difference, taste the "sauce now")
4. Add vodka and let it boil. (taste again) Pretty weird right?
5. Add chilli flakes and cream and run the sauce to a blender or with an immersion blender until you get a completely smooth sauce.
6. Combine the cooked pasta and the sauce to a saucepan. Add the parmesan and mix so that the sauce gets into every nook and cranny. Serve with a fresh salad or bread, oil and balsamic vinegar.