Course: main

Difficulty: easy

Serves: 4

Time: 15′ prep + 30′ cooking

250 g pennette
200 ml Dot Gin
400 g peeled tomatoes
100 ml cream
100 g onions
2 cloves of garlic
1 chilli pepper
10 g extra virgin olive oil
40 g Parmesan cheese
Some parsley


Step 1

Finely chop the onion, wash the chilli, cut it in half removing the filaments and inner seeds and then chop it up. If you do not have a garlic press, crush the garlic cloves as well. Heat one tablespoon of oil in a frying pan and fry the onion with the garlic and chilli for a couple of minutes. Mash the peeled tomatoes and add them to the pan. Cook for 10 minutes.

Step 2

Add Dot Gin to the sauce and cook for at least 15 to 20 minutes, allowing the alcohol part to evaporate. Add the cream to the sauce and mix well, letting it combine evenly with the rest.

Step 3

Cook the pennette in plenty of water. Drain them and add them to the sauce together with the parmesan and parsley. Sauté over a high flame for a couple of minutes and serve.