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ingredents
¼ cup olive oil
1 small clove of garlic, diced
¼ green onion
¼ cup tomato paste
½ cup heavy cream
1 tablespoon vodka
225g of shells pasta
1 tablespoon butter
¼ cup parmesan cheese
Basil, chopped, to serve
Salt and pepper to taste
¼ cup olive oil
1 small clove of garlic, diced
¼ green onion
¼ cup tomato paste
½ cup heavy cream
1 tablespoon vodka
225g of shells pasta
1 tablespoon butter
¼ cup parmesan cheese
Basil, chopped, to serve
Salt and pepper to taste
method
In a large saucepan, heat the olive oil, garlic and onion. Cook until soft. Add tomato paste and cook until it appears a bit caramelised
Add in the heavy cream. Add in the vodka and cook through until evaporated.
Keep stirring until combined. Season with salt and pepper. Remove sauce from the heat.
Cook pasta separately. The chef uses shells but Orecchiette would also work well. When the pasta is done, save ¼ of the pasta water before draining.
Add in the butter. Stir over a medium heat til the butter has melted.
Add pasta – and the pasta water – to the sauce. Add parmesan cheese and stir. Add more salt and pepper to taste.
Top with a sprinkling of parmesan cheese and basil to serve.
Add in the heavy cream. Add in the vodka and cook through until evaporated.
Keep stirring until combined. Season with salt and pepper. Remove sauce from the heat.
Cook pasta separately. The chef uses shells but Orecchiette would also work well. When the pasta is done, save ¼ of the pasta water before draining.
Add in the butter. Stir over a medium heat til the butter has melted.
Add pasta – and the pasta water – to the sauce. Add parmesan cheese and stir. Add more salt and pepper to taste.
Top with a sprinkling of parmesan cheese and basil to serve.