Sauté garlic and onion, cook off tomato paste, simmer with cream, vodka, chilli flakes, S&P 3 min, stir in parmesan at end. Toss with pasta and ½ cup pasta water, eat!

Cook pasta - Bring a large pot of water to the boil with the pasta salt. Cook pasta per the packet directions until al dente. (Meanwhile cook the sauce)

⭐️ Reserve pasta water - Just before draining, give the pasta a big stir to agitate the starch then scoop out a cup of the water. Then drain the pasta.

Sauté - Heat the oil in a large pot or non-stick pan over medium high heat. Cook the onion and garlic for 1 ½ minutes until translucent. Add the tomato paste and cook, stirring constantly, for 2 minutes until it darkens in colour (lower heat if catching on base).

Make sauce - Add the cream, stir well to dissolve the tomato paste. Then add the chilli flakes, salt, pepper and vodka. Simmer on low for 3 minutes, stirring regularly. Stir in the parmesan until melted, then turn off the heat until the pasta is ready.

Toss! Add the pasta and ½ cup of the pasta cooking water. Over medium heat on the stove, stir for 1 - 1 ½ minutes until all the pasta is nicely coated with the rust coloured sauce, using extra pasta cooking water to loosen if needed.

Serve immediately in warmed pasta bowls* with a dusting of extra parmesan and pinch of parsley. Add a side of garlic bread and big Italian Salad, then finish with Tiramisu for a classic trattoria meal at home!