Gin Alla Rigatoni with Green Olives

My lighter summery twist on ‘penne alla vodka’ using a combination of fresh and cooked new season tomatoes and juicy green olives. I love swapping vodka for gin because it adds a little more aroma and complexity to the sauce. Instead of heavy cream, the creme fraiche also makes things feel somewhat lighter and tangier on the palate. This is the pasta you make on a hot summer afternoon with a nice glass of chilled orange vino.

Lunch

Dinner

A Little Longer

Serves 4

Prep Time 5 Mins

Cook Time 25 Mins

Method

1
Heat a large crockpot over medium heat. Add the butter and onions. Saute the onion for 7 minutes on a low-medium heat until soft and translucent. Add the garlic and cook for a further minute until it begins to colour. Next, add 1 tsp salt, the tomato paste and red pepper flakes. Cook until the tomato paste begins to caramelise and stick to the base of the pot (approximately 1-2 minutes).
2
Meanwhile, fill another large pot with water and bring to the boil. Season the water generously with salt (about 2 tsp).
3
Once the tomato paste has coloured, add the gin to deglaze the base of the pot. Stir and allow the alcohol to ‘cook off’ for a minute.
4
Temper the creme fraiche by adding a small ladle of boiling water, stir well and add to the pot.
5
Next, add half of the tomatoes and allow the sauce to cook down and thicken for approximately 5-7 minutes.
6
Whilst the sauce is cooking, prepare your pasta according to packet instructions.
7
Once the tomatoes have cooked down and the sauce has become thick and creamy, turn off the heat and stir in the parmesan.
8
Finally, add the remaining tomatoes, followed by the green olives and the cooked pasta straight from the pot. Gently stir to combine.
9
Serve the pasta immediately amongst bowls and top with some extra parmesan and some fresh basil.