A warming, moreish dish, packed with flavour and a little kick of chilli to heat you up. Let us take you to flavour town! Ingredients

• 500g/4 cups orecchiette pasta
• 5 Italian sausages
• 60ML/1/4 cup vodka
• 250g/1 cup tomato passata
• 2 tbsp tomato paste/puree
• 500ml/2 cup double/heavy cream
• 3 garlic cloves finely chopped
• Handful fresh basil torn
• 1 tsp peperoncino chilli flakes
• Salt & pepper
• Parmesan cheese
• Extra virgin olive oil

Method In a large saucepan add the oil on a medium heat. Squeeze the sausage meat out of their skins and add to the pan and break up with a wooden spoon. Fry for around 5 minutes. Add the garlic and peperoncino chilli flakes and cook for a further 2 minutes. Now add the vodka and cook off the alcohol for around 3-5 minutes. Add the tomato paste, passata and basil and mix well. Season with salt and pepper. Reduce for 5 minutes. Then add the cream and reduce for 25 minutes until the sauce thickens. Add the pasta to a pan of salted boiling water and cook until al dente. Drain and add to the sauce and toss together until combined, finish with plenty of parmesan cheese sprinkled on top. Serve and enjoy… Buon Appetito…