Spicy vodka pasta recipe
 This saucy, spicy vodka pasta is packed with flavour and so easy to make – perfect for a cosy night in. 2 tbsp butter2 tbsp extra virgin olive oil½ onion, very finely chopped4 garlic cloves, finely chopped1 tsp dried chilli flakes200g/7oz tomato purée5 tbsp vodka300ml/½ pint double cream400g/14oz dried pasta, such as rigatoni50g/1¾oz Parmesan (or similar vegetarian hard cheese), grated, plus extra to servesalt and freshly ground black peppersmall handful basil leaves, to serve 2 tbsp butter 2 tbsp extra virgin olive oil ½ onion, very finely chopped 4 garlic cloves, finely chopped 1 tsp dried chilli flakes 200g/7oz tomato purée 5 tbsp vodka 300ml/½ pint double cream 400g/14oz dried pasta, such as rigatoni 50g/1¾oz Parmesan (or similar vegetarian hard cheese), grated, plus extra to serve salt and freshly ground black pepper small handful basil leaves, to serve Method Melt the butter and olive oil in a large frying pan over a medium heat.Add the onion, season with salt and pepper and reduce the heat to medium–low. Cook for about 5 minutes, stirring occasionally, until softened.Add the garlic and chilli flakes and cook, stirring frequently, for 1 minute.Turn the heat up to medium, add the tomato purée and season with salt and pepper. Cook for about 5 minutes, stirring frequently, until the tomato purée begins to darken and caramelise.Add the vodka and stir well, scraping any browned bits from the bottom of the pan. Cook, stirring occasionally, for 3 minutes.Add the cream and stir until well combined, then remove the pan from the heat.Cook the pasta in boiling salted water according to the packet instructions until al dente. Drain, reserving 200ml/7fl oz of the cooking water.Return the sauce to the hob over a medium–low heat. Add the pasta, Parmesan and a ladleful of the pasta cooking water. Cook and mix until the pasta is well coated and glossy, loosening with a little more of the pasta water if needed.To serve, scatter over some basil, Parmesan and freshly ground black pepper. Melt the butter and olive oil in a large frying pan over a medium heat. Melt the butter and olive oil in a large frying pan over a medium heat. Add the onion, season with salt and pepper and reduce the heat to medium–low. Cook for about 5 minutes, stirring occasionally, until softened. Add the onion, season with salt and pepper and reduce the heat to medium–low. Cook for about 5 minutes, stirring occasionally, until softened. Add the garlic and chilli flakes and cook, stirring frequently, for 1 minute. Add the garlic and chilli flakes and cook, stirring frequently, for 1 minute. Turn the heat up to medium, add the tomato purée and season with salt and pepper. Cook for about 5 minutes, stirring frequently, until the tomato purée begins to darken and caramelise. Turn the heat up to medium, add the tomato purée and season with salt and pepper. Cook for about 5 minutes, stirring frequently, until the tomato purée begins to darken and caramelise. Add the vodka and stir well, scraping any browned bits from the bottom of the pan. Cook, stirring occasionally, for 3 minutes. Add the vodka and stir well, scraping any browned bits from the bottom of the pan. Cook, stirring occasionally, for 3 minutes. Add the cream and stir until well combined, then remove the pan from the heat. Add the cream and stir until well combined, then remove the pan from the heat. Cook the pasta in boiling salted water according to the packet instructions until al dente. Drain, reserving 200ml/7fl oz of the cooking water. Cook the pasta in boiling salted water according to the packet instructions until al dente. Drain, reserving 200ml/7fl oz of the cooking water. Return the sauce to the hob over a medium–low heat. Add the pasta, Parmesan and a ladleful of the pasta cooking water. Cook and mix until the pasta is well coated and glossy, loosening with a little more of the pasta water if needed. Return the sauce to the hob over a medium–low heat. Add the pasta, Parmesan and a ladleful of the pasta cooking water. Cook and mix until the pasta is well coated and glossy, loosening with a little more of the pasta water if needed. To serve, scatter over some basil, Parmesan and freshly ground black pepper. To serve, scatter over some basil, Parmesan and freshly ground black pepper.