- 1 yellow onion, finely chopped
- 4 cloves of garlic, finely chopped
- 200 grams of ham, finely chopped (optional)
- 2 dl vodka
- 8 dl canned and crushed tomatoes
- cream of choice (Oatly have a really good creamer for cooking)
- dried basil
- dried oregano
- ground black pepper
- olive oil to cook in
Add olive oil to a large skillet. On medium heat, fry the onions and garlic softly. If you want to use ham, add it in now. Add a little salt since the ham contributes with salt already. Add lots of black pepper. Let cook for about five minutes.
Add the vodka and let simmer until it has reduced down. Taste test to be sure. Add in the tomatoes and reduce down. Add in the cream and reduce it down as well.
Cook the pasta in salty water. Save some pasta water to add to the sauce later on. Cook the pasta a little less soft than how you want it since it will continue cooing in the warm sauce.
Drain the pasta and add it to the sauce pan, toss around. Add some pasta water if the sauce does not feel creamy enough.
Plate and top up with cheese and a sprinkle of olive oil. I use vegan cheese, or pretend cheese as I say. 🙂 Some people add the cheese to the sauce but I think it disappears and that you get more out of your cheese if you add it once you have plated your dish.