Vodka Pasta

• 1 shallot
• 2 cloves of garlic
• 1 tbsp olive oil
• ½ tsp chili flakes, optional
• 1 tbsp tomato paste
• 75 ml vodka, alternatively gin or Martini bianco
• 200 g strained tomatoes
• 100 ml whipped cream (or oat cooking creme)
• Salt, pepper
• 3-4 sprigs of flat-leaf parsley
• 200 g of Spaghetti or what Pasta you want
• 1 tbsp roasted pine nuts

Freshly grated Parmesan for serving

Peel and chop the shallot and garlic finely. Heat the olive oil in a large pan or wok and sauté the shallot and garlic in it.
At the same time, bring a pan with plenty of salted water to the boil and cook the penne in it al dente according to the instructions on the packet. When draining later, be sure to collect some of the pasta cooking water.
Add the chili flakes (if using) and tomato paste to the garlic and shallot and stir in. Deglaze everything with the vodka and bring to the boil once. Then reduce the heat and simmer for a few minutes until the vodka has reduced by about half.
Add the strained tomatoes and simmer for another 2-3 minutes.
Wash the parsley and shake dry, pick off the leaves and chop finely.
Stir (oat) cream into the sauce and season well with salt and pepper.
As soon as the penne is cooked, drain (collect the pasta cooking water!), drain and mix with the sauce. If necessary, add a little pasta cooking water if it is not "saucey" enough. Gently roast the pine nuts in a pan.

Season the pasta again with salt and pepper if necessary and serve with the chopped parsley and freshly grated Parmesan.