Terry Doyle

Tomato vodka rigatoni recipe will put you in good spirits!
INGREDIENTS
1/4 cup (60ml) extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, thinly sliced
3/4 cup (210g) tomato paste
1/2 cup (125ml) vodka
1/4 cup (60ml) thickened cream
1/2 cup (40g) finely grated parmesan
400g rigatoni, cooked to packet instructions, 1/4 cup (60ml) cooking water reserved

METHOD
1.Heat oil in a large non-stick frypan over medium heat. Add onion and garlic, and cook, stirring, for 5-6 minutes until softened. Add tomato paste and stir for 2 minutes or until lightly caramelised.

2.Add vodka and cook for 4-5 minutes. Stir in cream, parmesan and 1/4 cup (60ml) reserved cooking water, and bring to a simmer. Remove from the heat and season to taste. Stir through rigatoni to coat in the sauce then serve immediately.

Crab and Chilli Linguine Recipe!
INGREDIENTS
500g linguine
1/2 cup (125ml) olive oil
4 tbs unsalted butter
2 eschalots, finely chopped
4 garlic cloves, finely chopped
2 red chillies, finely chopped
400g spanner crab meat
Zest & juice of 1 lemon
1 cup loosely packed flat-leaf parsley, finely chopped
2 tsp chilli flakes

METHOD
1. Cook the linguine according to the packet instructions. Drain, reserving half a cupful of the cooking water.

2. Meanwhile, heat oil and butter in a large frying pan and gently cook the shallots, garlic and chillies until slightly softened and fragrant. Add the linguine and pasta water and toss gently to completely coat.

3. Fold in the crab meat. Stir in the lemon juice and half the parsley and season to taste. Serve in bowls, sprinkled with the remaining parsley, lemon zest, chilli flakes and freshly ground black pepper.

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