Conchiglie alla Vodka

There are many theories about the origin of this dish. Some claim that the dish was created by a graduate of Columbia University, James Doty in the USA, others claim that it was first served at a restaurant in Bologna. It has also been claimed to be a roman concept, first created and served during the 1980's.

This may sound bizarre, but to be entirely honest, it doesn't exactly taste of vodka, but the alcohol brings out the flavour of the tomato, leading to a sauce that is rich, thick and smooth. Some recipes add the vodka straight to the sauce, I elect instead inspired by Nigella Lawson to toss the pasta in the vodka before adding the sauce.

Finely chop half an onion, and fry it in garlic oil sprinkled with salt until it has softened and is translucent. Add the can of chopped tomatoes to the frying pan, turn down the heat and simmer for 20 minutes until thick, add the double cream and stir until smooth. Meanwhile cook your pasta in boiling salted water according to the packet instructions. Toss the drained, cooked pasta with the vodka and the butter, and add the sauce. Stir to combine and serve, with a little grated parmesan.

ingredients

1/2 onion
garlic infused olive oil
salt
1 can chopped tomatoes
2 tablespoons double cream
300g conchiglie pasta
50ml vodka
2 tablespoons butter
parmesan cheese, to serve