We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the paccheri until al dente, reserving some of the pasta water.
Cook the shallots in a pan until softened, then add the garlic.
Add the tomato purée and cook until it turns a rich red colour.
Add the vodka and chilli flakes, then stir in the double cream.
Grate in the Parmesan and tear in the fresh mozzarella, stirring until melted.
Add the cooked pasta and keep adding pasta water until you reach your desired sauciness.
Serve topped with extra Parmesan and mozzarella.
Want to keep this recipe for later? We can email it to you!
For a spicier kick, increase the amount of chilli flakes.
Use high-quality vodka for a smoother sauce.
Can I use a different type of pasta?
Yes, you can substitute paccheri with any pasta of your choice.
Is there a non-alcoholic substitute for vodka?
You can use water or chicken broth as a substitute for vodka.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this dish ahead of time?
It's best served fresh, but you can prepare the sauce ahead and reheat it before adding the pasta.
What can I serve with this pasta?
A simple green salad or garlic bread pairs well with this pasta dish.
