My friend Luigi Speranza, who runs a pasta factory in Brooklyn called La Trafila, made me this quick vodka sauce for supper one evening, only leaving out the vodka, said Mateo Zielonka. I enjoyed it so much I’ve since recreated it at home.

Ingredients (serves 4)

360g dried rigatoni

30ml/2 tbsp olive oil

2 garlic cloves, crushed

80g tomato purée

1⁄2-1 tsp chilli (hot pepper) flakes (depending on how spicy you like it)

250ml double cream

1⁄2 bunch of basil (about 15g), leaves only

parmesan or pecorino (vegetarian, if necessary), grated, to finish

Salt and pepper to taste

Method

Heat the olive oil in a large saucepan, add the garlic and fry for a minute before adding the tomato purée and chilli flakes. Stir together and fry for 5-7 minutes until the tomato purée mixture darkens; i

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