2 tbsp olive oil
50g butter
1 brown onion, finely chopped
6 garlic cloves, finely chopped
1 tsp chilli flakes
250ml Tim’s Napoli Sauce
100ml Vodka
300ml thickened cream
400g Rigatoni pasta
1/4 cup grated parmesan + extra to serve
1 small bunch of fresh basil leaves
1. In a large frying pan over medium heat, add oil and butter. When the butter has melted, add the onion and a good pinch of salt and fry until the onion has softened but not browned.
2. Add the garlic and chilli flakes and stir cooking for 1 minute. Add the Napoli sauce and cook for a couple of minutes. Add the vodka and let simmer for 3 minutes. Add cream and stir to combine. Remove from the heat.
3. Cook the pasta in salted boiling water until al dente.
4. Using a large slotted spoon or sieve, transfer pasta from the water into the pan with the sauce, bringing a little of the pasta water with you, helping to make the pasta nice and glossy.
5. Add the parmesan and toss together until the pasta is well coated in the sauce.
6. Serve with extra grated parmesan and basil leaves and a good crack of freshly ground black pepper. Add extra chilli flakes if you want it extra spicy!
