In a large saucepan melt 3 tbsp (45g) butter* over medium heat. Add 1 onion (225g) finely chopped, 3 garlic cloves thinly sliced, and a pinch of chilli flakes. Season with salt and cook until the onions are soft but not browned (around 10 minutes).

Add 140g tomato paste and cook, stirring for about 3 minutes. Stir in a can (400g) of tomatoes with their liquid (if you only have a jar of plain tomato sauce, then substitute with that – 400g). Bring to a simmer, then cook, stirring and crushing the whole tomatoes roughly with a spoon, until the sauce has thickened, about 10 minutes.

Turn off the heat, and stir in 240ml double cream*. Blend well using an immersion blender. Taste and adjust the seasoning with salt and pepper.

Cook 500g short tubular pasta (I used Schiaffoni, but Paccheri, Rigatoni or Penne also work) according to packet instructions. A minute before draining, warm up the sauce and stir in 80ml vodka.

Just before draining the pasta, scoop out 1.5 cups of the pasta water and set aside.

Add the drained pasta to the sauce, increase the heat to high and stir the pasta until well coated in the sauce. Add in some of the pasta water as the sauce thickens. Turn off the heat and stir in 60g grated Parmesan.

Remove from the heat and stir in cheese until thoroughly incorporated into a smooth and creamy sauce.

Serve with additional grated parmesan.

Serves 4.

* Or use a plant-based alternative