Spaghetti with Whisky Sauce

Since Gigi Hadid cooked it on Instagram, everyone seems to rave about pasta with vodka sauce... So when I fancied a big bowl of comfort recently I had a little experimentation swapping Russia’s finest for something a little closer to home - Scotch whisky. 

The results, I have to say, were marvellous. Rich, deep, almost smoky back-notes but with tomato, garlic and basil at the forefront. I also added a good pinch of chilli flakes because I can’t help myself when it comes to a little kick, especially when there’s spaghetti involved. You can of course leave that out if you like. But what you must do is make a big batch of this sauce - it freezes wonderfully - and then tuck in when it’s cold outside for maximum comfort levels. A covering of cheese is an absolute must and then just slurp away!

Spaghetti with Whisky Sauce
Serves 4

oil 

1 onion, finely chopped 

2 garlic cloves, finely chopped

Large pinch chilli flakes (optional)

2 x 400g tins chopped tomatoes 

2 tsp caster sugar

3 tbsp fresh basil, torn

75ml whisky

400g spaghetti

Parmesan, grated (to serve)

Heat around two tablespoons of oil in a heavy-based pan (use one with a lid), then add the onion and crushed garlic with a pinch of salt and the chilli flakes. Fry very gently for 12-15 minutes, adding a splash of water if the pan gets too dry. 

Add the chopped tomatoes, sugar and the basil and season well with plenty of salt and pepper. Then cover and leave to simmer for 1 hour, stirring occasionally. 

Stir in the whisky, then season to taste with a little more salt and pepper. Meanwhile, cook the spaghetti according to the pack instructions. Drain well, reserving a ladleful of the cooking water, then add the spaghetti to the tomato sauce with a splash of the pasta cooking water to loosen. Toss well to combine, adding a little more pasta water as you go.

To serve, divide between bowls then scatter with plenty of freshly grated Parmesan.