Penne Rigate in Vodka

Serves 7

• 100g/4oz unsalted butter
• 2 thick slices of ham, flexible
• 4 tablespoons of tomato purée
• 2 tablespoons of flat-leaf parsley, chopped
• 10 tablespoons of double cream
• 6 tablespoons of vodka
• 700g/12oz penne rigate
• Salt and pepper

Start by getting the water for cooking the pasta on to boil. It needs to be a fast, rolling boil. Think ‘angry Mediterranean sea’.

Melt the butter in a large sauté pan. Add the ham, the parsley and the tomato purée. Cook over a gentle heat for about 10 minutes. Season with salt and pepper.

Stir in the vodka and cook until it has evaporated. Then add the cream and warm through before taking it off the heat.

Once the water is boiling, add the salt. 10g/2oz for every litre/1¾ pints of water. Now add the pasta and give it all a stir. Replace the lid and bring it back to a fast boil. As soon as it’s boiling, remove the lid again. You’ll need to stand by and give it the occasional stir. (Aga: Keep the lid on and put it into the Simmering Oven for the same cooking time as you’d do on the hob). Don’t rely on the packet instructions as it’s often less. Cook until al dente.

Scoop out a little of the starchy pasta water and reserve. Use to thin the sauce, if necessary.

Drain. Transfer the cooked pasta to the sauce and mix together.

Eat.