Ingredients
200g dried Rigatoni pasta
1 tbsp Olive Oil
1 banana shallot or 1/2 onion, finely chopped
1 clove garlic, crushed
1/4 tsp chili or red pepper flakes
5 tbsp vodka
190g jar Sacla' Tomato & Ricotta Pesto
1 tbsp finely grated Parmesan, plus extra for serving
Freshly ground black pepper
Basil leaves to serve
Method
1. Cook the pasta in boiling water for 11-12 minutes, until just tender. Drain, reserving around 50ml of the pasta water.
2. Meanwhile, heat the oil in a frying pan over a medium heat, add the onion and cook gently for 5-6 minutes, until softened and just starting to colour. Stir in the garlic and chilli flakes and cook for 1 minute.
3. Add the vodka. Simmer for 3 minutes, then stir in the Sacla' Tomato & Ricotta Pesto, pasta, the pasta water and the Parmesan. Simmer over a low heat until the pasta is coated and glossy.
4. Divide between 2 bowls, sprinkle with a little more Parmesan a good grind of black pepper and scatter over some basil leaves.