Yorkshire Pasta alla Penne with Yorkshire Pecorino Fiore and Sloemotion Vodka

Main courseServes 2

With the end of dry January in sight, this delicious dish from the team at Malton based Yorkshire Pasta uses a splash of Sloemotion’s Hedgerow Botanical Vodka to give a subtle botanical kick! Using No.2 Penne pasta from their award-winning range, this simple and classic dish combines the rich creaminess of fiore alongside a deliciously deep tomato flavour to create the perfect winter warmer! For more recipe inspiration and to buy Yorkshire Pasta online visit www.yorkshirepasta.co.uk

Ingredients

150g of Yorkshire Pasta No.2 Penne

2 tbsp Yorkshire Rapeseed Oil

2 small shallots, finely diced

3 garlic cloves, crushed

A quarter tsp of dried chilli flakes

Pinch of salt

100g tomato puree

75g salted butter

75ml Hedgerow botanical vodka

100ml Hesper natural skyr or creme fraiche

50g grated Yorkshire Pecorino Fiore or parmesan or vegetarian alternative, plus extra to serve

Small handful of basil leaves, to serve

Method

  1. Heat the oil in a large frying pan and add the shallots. Allow them to gently fry over a low heat for around 8 minutes until soft and translucent.
  2. Whilst the shallots soften, put your pasta into a pan of boiling water and cook to packet instructions.
  3. Add the garlic, salt and chilli flakes to your shallots and gently fry got 30 seconds, then stir through the tomato puree and butter until incorporated and add the vodka, simmer for 3 minutes.
  4. Quickly stir though the skyr and remove from the heat whilst you drain the pasta, keeping a mug of cooking liquid to one side.
  5. Over a low heat, add your pasta, along with the cheese and a ladle of cooking liquid to your sauce. Toss together, adding a little more cooking liquid to loosen if necessary.
  6. Season to taste, then serve with a sprinkling of the extra cheese, black pepper and use basil leaves to garnish.