Jenny’s Creamy Parmesan Pasta

Thermos Taste for Adventure

Follow Jenny: @warwickshire_foodie_mummy

See method...
Serves 2
to prepare and to cook


  1. Heat a tbsp olive oil in the pan, add the shallot and cook for 5-10 mins until soft and clear
  2. Add the garlic and cook for 1 min until soft and add the chili flakes, stir together and cook for a further min but don’t burn the garlic!
  3. Add in the tomato purée and cook for 3 minutes
  4. Add the vodka and stir well, cook for 5 mins on a low - medium heat and stir frequently.
  5. Put the pasta on and cook according to instructions. Add the cream to the pasta sauce, stir and turn off the heat. - season as needed.
  6. Once the pasta is done l, add it to the pan of sauce and mix to combine.
  7. Serve topped with Parmesan and basil!


  • 1 shallot diced
  • 3 cloves of garlic crushed
  • 130g tomato purée (mutti is the best one!)
  • 5 tbsp vodka
  • 150ml double cream
  • 200g rigatoni
  • 20g Parmesan grated
  • basil leaves to serve!


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