Quick Pasta by Gigi Hadid
Creamy tomatoey pasta dish that is ready in minutes. This sauce is always popular and pairs beautifully with dressed leaves and garlic bread.
Yield: 4 Servings
Cooking Time: 10 Minutes
Total Time: 15 Minutes
Hacks: Precook pasta or leave out the fresh basil leaves to get this on the table faster.
1/4 cup olive oil
1 green onion, diced (green onion is also sometimes known as spring onion, green onions have a bulb at the end and a long green shoot). Using extra green onion also works but is not necessary. * See note below
1 clove garlic
1/4 cup tomato paste
1/2 cup thick cream
1 tbs vodka
1 tsp chilli flakes (optional)
225g pasta (short pasta like penne or pennette work well)
1 tbs butter
1/4 cup parmesan cheese
A handful of basil leaves, washed and finely sliced, to serve
salt and pepper to taste
In a large frying pan, heat the olive oil and gently fry the onion on medium heat until softened. This will take about 5-8 minutes. Once cooked, add the garlic and stir. Garlic easily burns which is why we add it after the onion is cooked but while the frying pan is still hot.
Add tomato paste and cook until it has caramelised. A clue that the tomato sauce has caramelised is that it will have become darker.
Add the vodka and cook for a minute or two to allow the alcohol to evaporate.
Add the cream and stir.
Add the chilli.
Stir until combined.
Season with salt and pepper.
Remove from heat.
Cook the pasta according to the packet instructions, penne, pennette, orecchiette all work well. Remember that pasta works best if cooked in water as salty as the sea.
Save 1/4 cup pasta water before draining the pasta.
Drain the pasta and return to the saucepan, add the butter and stir.
Add the pasta and pasta water to the sauce.
Add the parmesan and stir.
Add more salt and pepper if required.
Top with a little more parmesan and the basil to serve.
Try this served alongside guacamole and garlic bread or bruschetta.
* Eshcallots and or spring onions or a combination of all three also work, use what you have in the fridge. Even the trusty old brown or white onion will do.