Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Ingredients
- 1/2 tbsp butter
- 1 tbsp garlic infused olive oil
- 2 tsp smoked paprika
- 2 tbsp tomato paste
- 1/3 cup vodka
- 3 common tomatoes
- 1/2 cup lactose free cream
- 2 tbsp parmesan
- 2 cups gluten free penne
Method
- Rinse the tomatoes and chop them in half. Using a high speed blender, blend them until smooth. Strain over a bowl to remove the seeds. Discard the seeds and keep the remaining liquid.
- Bring a saucepan 3/4 full of salted water to the boil for your pasta.
- In a frying pan, add the butter, oil and paprika and fry off until fragrant.
- Add the tomato paste and stir, turning the heat down.
- Once the pan has cooled slightly, add the vodka and cook until it has reduced and the smell is no longer overpowering.
- Add the tomato liquid, cream and parmesan and bring to a gentle simmer to thicken while you cook the pasta. Stir a tablespoon of plain flour through the sauce if you’d like yours thicker.
- Once the pasta is cooked, drain it thoroughly and add it to the saucepan and toss it with the sauce.
- Serve with more parmesan and fresh basil if desired.
