Helen's Vodka Spaghetti

This is actually Helen's signature dish. Taken in part from the River Cafe and then adapted for the non-cooks. At least it is now (there were a few accidents with the chillies..) If you like tasty pasta dishes with a depth of flvaour and a bit of bite then this is for you. Also great for vegetarians who probably get fed up with "pasta slop". ..


Serves 4
3 cloves of garlic
2 whole dried chillies (or use chilli flakes 1-2 teaspoons dependent on how hot you like your food)
50g parmesan
3 tbsp extra virgin oilve oil
1 tsp dried oregano
600g tinned peeled chopped tomatoes
150ml vodka
150ml double cream
300g spaghetti. Go for posh Italian spaghetti rather than the cheap stuff. Does make a difference.

In order to prevent chaos when Helen is cooking do some prep up front. Peel & finely chop garlic (avoid big lumps) , crumble the chillies and grate the parmesan. Heat the oil in a thick bottomed saucepan and add garlic, oregano and chilli and fry for 2-3mins under garlic colours but does NOT burn! Add tomatoes. Stir and cook for at least 30mins on a gentle heat. Don't go mad and bubble to death but cook until you have a thick sauce. Add the vodka, stir and heat so reduces down. Season with maldon sea salt and black pepper. Start cooking the spaghetti. Heat the cream to boiling point and add to the tomato sauce. Once spaghetti is cooked to al dente standards , drain and add to the tomato-vodka-cream sauce. Add the parmesan cheese to the pasta and sauce and stir to make sure each string is coated. Sprinkle on top any remaining fresh oregano or parsley. Looks fab, tastes fab and even helen can cook it! Serve with a nice robust Italian wine.