In A Large Pan, Heat Some Olive Oil And Butter Over Medium Heat.

Add the shallots and cook for 5 mins until soft. Add the tomato purée, stir in, and. When water is boiling, cook.

Simmer Over Low Heat Until The Sauce Is Heated Through.

Fry the onion and garlic together with the red pepper flaker, oregano, salt and pepper. Stir the cream into the tomato and vodka sauce. Add tomato sauce, salt, pepper, paprika and chili flakes.

Ingredients 1 Lb Pasta Shape Of Your Choice (I Recommend Orecchiette Or Small Shells) ½ Cup Olive Oil ½ Cup Diced Shallot Or Red Onion 1 ½ Tsp Minced Garlic (From About 2 Cloves) ½.

Add the olive oil and garlic and cook until fragrant. Add the mashed garlic and chilli flakes, then fry for 30 seconds. 1 tablespoon vodka 1 teaspoon red pepper flakes 225 grams of shells pasta 1 tablespoon butter ¼ cup parmesan cheese basil, chopped, to serve salt and pepper to taste method:

Then Add The Garlic And Cook For About 1 Minute.

Instructions bring water to the boil and cook the pasta. Cut the onion, garlic and tomatoes. Stir in the parmesan cheese until melted and well blended.

Heat A Large Skillet Over Medium Heat And Add.

Oil is added to the butter to ensure the butter doesn't brown too. Return to the heat and bring to a simmer and cook, stirring occasionally, until the sauce has. Remove from the heat and add the vodka, 1/2 teaspoon salt and a few grinds of black pepper.