Let's Cook with Meg and Ted

Spaghetti vodka

This recipe is adapted from one by Ruth Rogers and Rose Gray published in the Observer. In the original recipe, whole tinned tomatoes were used, the sauce was blended or pushed through a sieve before adding the vodka, and the cream was heated separately. If you are enthusiastic you can reinstate these details, although I think the sauce is great when cooked as below.

3 tablespoonsolive oil
3 clovesgarlic, peeled and finely chopped
2whole dried chillies, crumbled
1 teaspoondried oregano
600 gtinned crushed tomatoes
150 mlvodka
150 mldouble cream
400 gspaghetti
50 gparmesan, freshly finely grated

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.



7 December 2003

Recipe categories

Recent additions

Search www.woolfit.com


Email me