In Donal's own words, 'I’m a self taught home cook who writes and photographs food for a living. I’ve been cooking from an early age ...
350 g (12oz) penne
25 g (1oz) butter
125 g (4½ oz) pancetta or bacon bits, or 2 slices cooked ham, chopped
4 tblsp vodka
200 ml (7fl oz) double cream
3 tblsp tomato purée
a small handful of fresh flat leaf parsley, roughly chopped
sea salt and freshly ground black pepper
freshly grated parmesan cheese, to serve
Cook the pasta in a large saucepan according to the instructions on the packet.
Meanwhile, heat the butter in a large frying pan over a medium heat, add the pancetta and fry for 3-5 minutes until golden. Add the vodka and allow to simmer for a minute before adding the cream, tomato purée and parsley.
Simmer gently for 5 minutes until the sauce has thickened. Season to taste with salt and black pepper.
When the pasta is cooked, drain and add it to the sauce and mix through. Serve with a sprinkle of parmesan cheese