Ingredients:
Serves: 4
650ml bottle of tomato
passata
250ml Norco Thickened
Cream
50g Norco Salted Butter
1 birds eye chilli, finely
chopped
1 small onion, sliced
100g grated parmesan cheese
2 shots of vodka (or as you
wish)
salt & pepper
500g rigatoni pasta
Method:
1. Gently cook your onion and chilli in butter on the stovetop. Pour in your vodka, allowing it to flame for around 15 seconds. Add in the passata and cream, seasoning to taste. Cook together for a few minutes.
2. Cook pasta in salted boiling water. Once ready, strain and mix into sauce along with some parmesan, until melted. Top the dish with extra parmesan to serve.