Pasta with Chilli Peppers and Vodka

A delicious, quick to put together twist on arrabbiata. The vodka can be flamed if you want a more caramelized flavour, but it is still good without. If you don't like anchovies, don't worry you won't taste them and they provide delicious seasoning.

Sauce:
4 fresh red chillies, split and deseeded
2 Tbsp. extra-virgin olive oil
2 cloves garlic, sliced
2 anchovies
1 lemon, freshly zested
3 shots vodka
1 (14 oz) can plum tomatoes or passata (400 g)

Pasta:
14 oz dried pasta (400 g)
1 Tbsp. sea salt

Garnish:
Parmesan cheese, finely grated
fresh parsley, chopped
extra-virgin olive oil, to drizzle

Split the chillies and remove the seeds.

In a large skillet or pot, add the olive oil. On low heat, add the chillies. Simmer for 3 minutes.

Peel and finely slice the garlic, then add to the pan with the anchovies and lemon zest. Pour in the vodka (you can flambé or not). Cook gently for another 3 minutes.

Stir in the tomatoes or passata, increase the temperature to medium-low. Once the sauce is heated up, you'll be able to gently break the tomatoes with the back of a wooden spoon. Let the sauce simmer for at least 10-15 minutes.

Meanwhile, cook your pasta according to the package instructions. Generously salt the water with sea salt.

Drain the pasta, then add to your skillet with the sauce. Toss quickly to coat. Add Parmesan and twirl until combined.

Divide everything between bowls (making sure everyone gets some chilli).

Garnish with Parmesan, drizzle some olive oil and serve.

Makes 4 servings.