Ingredients
- 2 tablespoons extra virgin olive oil
- 1 brown onion, thinly sliced
- 4 garlic cloves, diced
- 1 kilogram tomatoes, ripe and diced (or 400g tinned diced tomatoes)
- 2 teaspoons chicken stock powder (or faux-chicken style stock powder)
- 3 teaspoon salt, fine
- 2 cups water
- 500 grams penne pasta
- 1/2 cup cream, double cream (or plant-based butter)
- 1/2 cup Vodka
How to Make
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Step 1: Heat oil in large fry pan over medium heat and once hot, add onion and sauté for 5-10 minutes until soft and then add garlic and continue cooking for a couple of minutes and transfer to slow cooker.
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Step 2: Add tomatoes, 2 stock cubes or stock powder, salt and water and over and cook for 4 hours on high or 8 hours on low.
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Step 3: 4 or 8 HOURS LATER … Give everything a really good stir and add pasta, pushing down with the back of a spatula if necessary, ensuring pasta is fully submerged. Cover and cook for 30 minutes on high (this is one of those times where you’ll need to be exact with your time or you’ll overcook the pasta).
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Step 4: Add cream and vodka and give the pasta another really good stir and cover and cook for a further 10 minutes on high.
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Step 5: Test pasta — it should be cooked al dente, but if not, cover and cook for a further 10 minutes on high.
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Step 6: TIP - Serve your pasta immediately — don’t leave it in the slow cooker on the keep warm setting or it will overcook.
We hope you enjoy this recipe!
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