- ½ red onion
- 2 cloves garlic
- Chopping board
- garlic press
Start to boil a saucepan of water, begin to dice the Red Onion and peel the garlic cloves. Weigh out the Linguine to be prepared.
- 150 g linguine
- 1 tbsp olive oil
Bring a frying pan or sauté pan up to a high heat and add the olive oil. Add the red onion and season. The pan should hiss and begin to sear the onions. When the water is boiling, season with salt first and add a drop of olive oil. Add the Linguine.
- 1 tsp Granulated sugar
- 1 pinch Celery salt
- 1 pinch salt
- 1 pinch black pepper
- 6 dashes Tabasco
- 6 dashes Worcestershire sauce
Once the onions have been cooking for a around 2 minutes, add the garlic and season with the celery salt. Let the garlic cook for just under a minute and season the mixture with Tabasco and Worcester sauce. You’ll probably cough, but it’s a good cough! Embrace it. Add the sugar and let it cook down for around 30 seconds.
- 1 Tinned chopped tomatoes
- 75 ml vodka
You should have a dark, sticky mess of delight. Add the Vodka and flambé, if you’re using an induction or non-gas hob, then it probably won’t ignite, but just imagine it is. Let the vodka reduce for a few minutes and add the tomatoes. I suggest using Cirio tomatoes as you may as well have the best. Gently stir the mixture and reduce the heat to a medium/low. Let the sauce simmer for 8-10 minutes to let it become rich and thick.
If you got the linguine in a little late. Then to be honest, that’s even better, al dente is what you need. But if you like pasta a little more cooked, then 10-12 minutes should be enough. Drain the pasta and take the sauce off the heat. Add the linguine into the sauce and gently twist it round so it can gather and gently coat the pasta.
Serve immediately and season with Parmesan for an added savoury and indulgent experience you deserve.