What you need:

• 1 pack of Batasta Casarecci 250g
• 6 tablespoons of olive oil
• ½ onion (finely chopped)
• 1 clove of garlic (finely chopped)
• 150 g tomato concentrate or 80g tomato concentrate (twice concentrated)
• 2 tablespoons of vodka (a little more for the party people among you)
• 1 teaspoon of chilli flakes (for those who like it mild) and 1 tablespoon of chilli flakes (for those who like it a little peppy)
• 230 g of cream
• 60 g parmesan (grated)
• basil
• salt and pepper

What to do:

1) Heat up the pan well with olive oil 

2) Fry the chopped onion and garlic until they are tender

3) Add tomato concentrate and fry briefly

4) Deglaze with vodka. Make sure that the vodka is reduced but not completely evaporated.

5) Add the cream and chilli flakes and stir everything well until a creamy sauce is formed.

Season with salt and pepper to your liking.

Take the pan off the heat for a moment.

Ideally, a pot of boiling water will already be ready

6) Cook the Batasta Casarecci SHORTLY (max. 2 minutes !!) and then transfer it directly into the pan with the sauce.

7) Put the pan back on the stove.

8) Add the parmesan (keep a little leftover for the topping) to the pan with the batasta and sauce.

9) Mix everything well.

10) If the sauce gets too thick, add a little pasta water until you are satisfied with the texture.

11) Garnish with fresh basil and sprinkle with the rest of the parmesan.

TAAATAAAA AND THIS ICREDIBLE DISH, TASTING LIKE SIN, IS READY!

Little kitchen secret: Whenever you extinguish something with alcohol (also vine) don’t use maximum heat. Let it be reduced slowly, so you can keep parts of the aroma to your dish!