• 1,2 chopped onions
• 320g Defrosted Toonish
• 240g crushed tomatoes
• 2 cloves of garlic
• 1,2 tbsp olive oil
• Chili flakes to taste
• 320g tomato puree
• 400g penne pasta
• 0,6 dl vodka
• 0,4 dl full fat cream
• Salt and pepper to taste
• 0,4 tsp white wine vinegar
• 1,6 tbsp butter
• 1,2 dl Parmesan cheese, shredded

1.

Peel and chop onions and garlic. Fry the onion in vegetable oil until they become golden and soft in mid heat 2 minutes. Add garlic, chilli flakes and fry another minute. Add tomato purée and continue frying 10 min on low heat. Add the crushed tomatoes and bring to a boil for 20 min.

2.

Cook the pasta as per instructions on the pack but 2 min shorter than advised.

3.

Then, add the vodka to the tomato sauce and mix everything smooth with a stand mixer. Add the Toonish and Cream until warm. Add salt, pepper and the vinegar.

4.

Add 2 dl of the pasta water and then the pasta. Add shredded parmesan cheese and butter.

5.

Serve with more parmesan cheese and fresh basil leaves.