Conchiglie alla vodka

VODKA SHELLS

It serves 6 people:

• 3 spoons of extra vergin olive oil
• 6 rip tomatoes peeled and chopped
• 1 small onion thinly sliced
• 1 clove of garlic thinly sliced
• 1 stick of celery thinly sliced
• 1 carot thinly sliced
• a pinch of red chili powder
• salt
• 120 ml of Vodka
• 120 ml of thick cooking cream
• 600 gr of pasta shells
• 45 gr of grated chees

Heat the oil over low heat in a pan with high sides. Add chopped fresh tomatoes, the onion, the garlic, the carrot and the chili and cook everything for about 30 minutes, stirring often, until the liquid has evaporated. Add salt at your leisure.

Pour the Vodka and the cream in the sauce and continue cooking, always stirring, until the sauce will become thick, or else for about 5 minutes.

Meanwhile, bring abundant salted water to a boil in a soucepan and cook the pasta shells. Drain well and transfer them to the pan with the sauce.

Mix gently for dressing the pasta well, then put it in a preheated pot, sprinkle with a bit of grated cheese and serve.

Jacopo Orsini