Nigella's vodka penne

Looking forward to making this tonight. It's from the March issue of Delicious magazine, and while it's probably quite naughty to share something from a currently on-sale publication, it's no different from sharing cookbook recipes...which I tend to do all the time. So.

Nigella has organised a three-course dinner for a crowd (8 to 10 people) of ricotta and pine nut salad, penne alla vodka, and icecream with blond mocha sauce. I have decided to alter this, seeing as I am only feeding three people, and also seeing as her menu is vegetarian and I have a raving carnivore in the house.

I'll cut her pasta recipe in half, adding pancetta or bacon cubes, make a slightly amended version of the salad and probably do something icecreamy for dessert. Not that I particularly like icecream. But others do, and it won't kill me to make something I don't like.

Here's the recipe (for the full amount, 8 to 10 people).

• 1 finely chopped onion


• 2 tbsps garlic oil, or normal olive oil and a smashed clove


• 2 cans crushed roma tomatoes


• 2 tbsps thin cream


• 800g grams penne rigate


• half a cup vodka


• 60g unsalted butter


• shaved parmesan on the side

Fry onion, oil and garlic (if using) and a sprinkle of salt over med-low heat, till onion softens and starts to caramelise (10 mins). Add undrained cans and simmer for 15 to 20 mins till reduced and thickened. Add, cream, season, and remove from heat. Add vodka, butter and salt to taste to hot drained cooked pasta. Stir till butter melts. Stir through tomato mixture and transfer to warm serving dish. Parmesan on the side.

So I'll probably just add a few cubes of diced bacony-type item to the onion stage. Nice Friday night casual fare: quick to cook and sounds... delicious!