"Believe me when I tell you this sauce is so silky that it glistens… rich, creamy and a little bit naughty with the voddy." - Caught Snackin' PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES DIFFICULTY: EASY SERVES: 4 VEGGIE INGREDIENTS 1 onion, finely chopped 2 garlic cloves, very finely chopped 2 red chillies, deseeded and finely chopped 250 ml (9 fl oz) double cream 250 ml (9 fl oz) tomato passata 500 g (1 lb 2 oz) spaghetti 900 ml (32 fl oz) water 60 g (2¼ oz) finely grated vegetarian Parmesan cheese 25 ml (1 fl oz) shot of vodka handful of basil leaves salt and pepper METHOD 1. Put the onion, garlic, chillies, cream, passata, spaghetti and measured water into a large, deep frying pan with a well-fitting lid. 2. Cover and bring to the boil over a medium-high heat, then reduce the heat to low and simmer for 12 minutes, or until the pasta is cooked and has absorbed some of the sauce. 3. Add the Parmesan and vodka and stir through, cooking for a further 2–3 minutes. 4. Divide between 4 warmed bowls and serve, topped with a handful of basil leaves.

This is an extract from Caught Snackin' Click here to subscribe to our newsletter and receive exclusive recipes from our award winning cookbooks direct to your inbox!