Ingredients

• 2 tbsp extra-virgin olive oil
• 1 onion, finely chopped or grated
• 2 garlic cloves, crushed
• Large pinch chilli flakes
• 2 x 400g tins chopped tomatoes
• 1-2 tsp caster sugar, depending on how sweet your tomatoes are
• 3 tbsp chopped fresh basil
• 75ml vodka
• 400g pasta of your choice
• 6-8 tbsp freshly grated parmesan or vegetarian hard cheese

Method

1. Heat the olive oil in a heavy-based casserole (use one with a lid), then add the onion and crushed garlic with a pinch of salt and the chilli flakes. Fry gently for 12-15 minutes.
2. Add the chopped tomatoes, 1 tsp sugar and the basil, season well, then cover and leave to simmer for 1 hour, stirring occasionally. Stir in the vodka, then season to taste with a little more salt, pepper or sugar – whatever you think it needs.
3. Meanwhile, cook the pasta according to the pack instructions. Drain well, reserving a ladleful of the cooking water, then add the pasta to the tomato sauce with a splash of the pasta cooking water to loosen, if it needs it. Toss well to combine, then serve with plenty of freshly grated parmesan.