Spaghetti all'Assassina

Serves 4

Time 20 minutes

Ingredients

400g fresh spaghetti

4 tbsp extra virgin olive oil

3 garlic cloves, thinly sliced

1 tbsp tomato paste

500ml passata 

120ml vodka

500ml vegetable stock, heated

Sea salt and black pepper, to taste

1-2 tsp chilli flakes (adjust to taste), to serve

Fresh basil leaves, for garnish

Method

In a large, deep frying pan, heat the olive oil over medium heat. Add the garlic and red pepper flakes, sautéing until the garlic is golden but not burnt, about 1-2 minutes. Stir in the tomato paste, cooking for another minute to deepen its flavour.

Add the passata and pour in the vodka, allowing it to simmer until slightly reduced. Separate the fresh spaghetti and add it to the pan, stirring to coat evenly. Gradually add a ladleful of hot stock, ensuring the pasta absorbs the flavours.

Cook the spaghetti, gradually adding more stock as it absorbs, stirring occasionally to prevent sticking. Continue this process, adding stock in small increments, until the pasta is al dente and the sauce has thickened and caramelised around the noodles, about 12-15 minutes.

Season with salt and pepper to taste, and allow any excess liquid to cook off to achieve a slightly crispy, caramelised texture on the bottom. Sprinkle with chilli flakes if desired, drizzle with a little extra olive oil, and garnish with fresh basil before serving.