spicy vodka pasta for two

This is a recipe that most know, but one that I regularly come back to. Spicy vodka pasta is one of those dishes that is loved by all, and serves perfectly for any occasion; a weeknight solo meal, a date night dinner with a glass of wine, or a cosy night in with friends. This dish is one that my sister and I love cooking together, and will be a must have dinner whenever we’re together.

I have modified this recipe time and time again, depending on what ingredients I have lying around - different pasta shapes, gnocchi, adding in fresh tomatoes to the sauce, or serving with any random vegetables at the bottom of the fridge. My personal preference is using mascarpone instead of cream, topping with some mozzarella or burrata, and serving with garlic bread (bonus points if it’s the M&S garlic boule!).

So, take this recipe as a guide and modify as you wish!

Spicy vodka pasta (for two portions)

Start by dicing up an onion and cooking over low-medium heat with a little oil. Once they’ve cooked down a bit, add in a couple cloves of crushed garlic, salt, and pepper. Leave to cook for 10ish minutes.

Turn the heat up to medium and stir in 100-150g tomato puree with 1 tsp sugar, and leave to caramelise for a couple of minutes. Add in a shot of vodka and let the alcohol cook off for a minute or two. Then stir in 150ml cream (or 150g marscapone) and a healthy serving of grated parmesan (or other cheese of choice). Season with herbs of choice (I like to use fresh basil, a little dried oregano, and a teaspoon or two of chilli flakes), and salt and pepper to taste.

Cook your pasta or gnocchi according to packaging, then add into your pasta sauce along with a ladle or two of pasta water.

Top with extra cheese, chilli flakes and fresh basil, and serve with whatever you fancy!