Mushroom pasta alla vodka

Method

1. Heat a drizzle of oil in a souté pan over a medium heat, then cook the onion, garlic and, if using, chilli flakes until soft without colour (around 8 minutes), stirring regularly. Add a splash of water to deglaze the pan, stir in the tomato pureé for a minute, then add the passata. Leave to simmer for 8 more minutes.
2. Cook the pasta in a saucepan of salted boiling water for 10-12 minutes or according to the packet instructions. Meanwhile put a large frying pan over a high heat. Once smoking hot, add the butter and sliced mushrooms, cook until golden, then season with salt.
3. Use a stick blender to whizz the tomato sauce until smooth, then add the cream and simmer for a further 5 minutes. Add the mushrooms (along with any remaining butter in the pan) and the vodka. Simmer for 7 minutes.
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4. Taste the sauce and season with salt and pepper. It shouldn’t taste of vodka, but be rich and creamy with a hint of sharpness. Stir the drained pasta into the sauce, then divide among bowls and finish with grated parmesan.