Directions

1. Add butter to a pan and melt over a medium heat, add onion, garlic and Italian Stallion, saute for 2 minutes to soften (not brown). Add tomato paste and chili flakes if using.

2. Cook off the tomato paste for one minute before add the vodka.

3. Cook the vodka off for a further minuteAdd the chopped tomatoes, brown sugar, ½ cup water and season with Man Grind (we use about 1tsp of flaky Man Grind).

4. Simmer for 15-20 minutes over a medium heat to reduce the sauce, stirring occasionally Half way through this time put your pasta on to cook in a large pot of salted water. When the sauce is ready it should be thick when you pull a spatula through it and lost any watery appearance.

5. Add the cream to the tomato sauce and stir well over a medium low heat.Check the seasoning and adjust accordingly. Some tomatoes can be quite bitter, if its too bitter add a touch more sugar.

6. Stir the creamy tomato sauce through the drained pasta. At this point add the fresh basil if you have it.

7. Add most of the grated parmesan and stir well. Serve immediately with the remaining parmesan on top