• 1 tblsp olive oil, extra virgin
  • 1 ½ red chilli, finely chopped
  • 2 tblsp tomato puree
  • 4 tblsp water
  • 4 tblsp vodka
  • 250 ml double cream
  • 75 g freshly grated parmesan
  • freshly ground black pepper
  • 300 g penne


  • Cook pasta according to the package instructions. Add the olive oil to a large frying pan, big enough to also hold the cooked pasta.
  • Add the chilli, sauté for 1 to 2 minutes and add tomato puree and the 4 tsp of water.
  • Simmer over low heat for 1-2 minutes stirring frequently with a wooden spoon to prevent it from sticking to the pan and burning. If need be, add more water.
  • Add the cream to the tomato mixture, stirring. Add the vodka and simmer for about 3 minutes more.
  • Drain pasta and transfer to pan with sauce, then add the parmesan cheese.
  • Mix thoroughly, taste for seasoning and transfer to a warm bowl.