Spaghetti vodka

Ingredients:

3 tablespoons olive oil

3 cloves garlic, peeled and finely chopped

2 whole dried chillies, crumbled

1 teaspoon dried oregano

600 g tinned crushed tomatoes

150 ml vodka

150 ml double cream

400 g spaghetti

50 g parmesan, freshly finely grated

Preparations:

Heat the olive oil in a saucepan, then add the garlic, chillies and oregano, and cook for 2 minutes. Add the tomatoes, then leave to simmer for at least 30 minutes, or until thick.

Cook the spaghetti in boiling salted water until al dente. During the last few minutes of the pasta cooking, add the vodka to the tomato sauce and let simmer for a couple of minutes, then season to taste with salt and pepper. Add the cream and bring back to a simmer.

Drain the pasta and combine with the sauce and the parmesan, stirring well to coat each strand.

Serves 4.

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