UNDER THE TUSCAN SUN
Le mie ‘penne alla Bettola’ (see opposite)
MY PENNE ‘ALLA BETTOLA’, WITH TOMATO & VODKA
Serves 6
½ tbsp chilli flakes
1 clove garlic, peeled and crushed
60ml olive oil
1 bottle (680–700g) tomato passata
Salt
120ml vodka
200ml single cream
500g penne lisce (smooth) or penne rigate (ridged)
60g parmesan, grated – plus extra, to serve
A handful of flat-leaf parsley leaves, roughly chopped, to serve
1. In a large frying pan, gently heat the chilli flakes and garlic in the oil for 3–5 minutes over a medium heat. Allow the garlic to infuse, but do not let it brown. Add the bottle of passata to the chilli and garlic, together with a generous pinch of salt. Half-fill the bottle with water, swish it around to pick up any remaining passata and pour the tomatoey water into the pan. Cook for 25 minutes, stirring occasionally, until the liquid has reduced by a third.
2. Put a large pan of well-salted water on to boil.
3. Pour the vodka into the reduced liquid, stir and then increase the heat to high. Allow to bubble for 5 minutes, so that the alcohol evaporates, then reduce the heat to medium-low and cook for another 15 minutes, stirring occasionally. Stir in the cream and switch to a low heat while the pasta cooks.
Once the pasta
