Anelli alla vodka (vodka spaghetti hoops)

Method

1. Heat a drizzle of oil in a medium-size saucepan and add the onion, garlic and chilli flakes. Cook for around 7 minutes until softened, then add the tomato purée and stir for a minute. Pour in the passata and simmer for another 8 minutes.
2. Meanwhile, cook the pasta in well salted boiling water for 10-12 minutes or as per packet instructions. Remove the sauce from the heat and whizz until smooth using a hand blender. Return to the heat, add the cream and vodka, then cook for a further 7 minutes.
3. Drain the pasta, then stir it into the sauce along with most of the parmesan. Taste and season with salt and pepper, then spoon into bowls (or straight into your mouth) and finish with the remaining cheese.
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