Creamy Salami Rigatoni alla Vodka

Cook Time 20 minutes

Servings 4

Ingredients

1 tbsp olive oil

500g rigatoni

3 mild Hungarian salami, cases removed

1 onion, quartered

2 cloves garlic

1 tsp dried oregano

1 tsp chilli flakes (or to your liking)

1 heaped tbsp tomato paste

100ml vodka

200ml cooking cream

1 large handful of freshly grated Parmesan Reggiano

Salt and pepper

Method

Bring a large pot of salted water to the boil.

Place the salami, onion and garlic into a food processor and blend until chopped evenly.

Heat oil in a large frying pan over a medium heat and add the salami mixture, chilli and oregano. Cook, stirring regularly for 4 - 5 minutes to render the fat from the salami and soften the onions. Add the tomato paste and cook for a further minute then deglazing with vodka. Add the cream and gently boil until thick and glossy. Season to taste.

Add the pasta to the water and cook until al dente. Use a slotted spoon to add the pasta shells to the sauce along with a ladleful of the starchy cooking water. Toss well so all of the pasta is coated in the sauce. Add the cheese and toss again before serving.