|200 g||peas (fresh)|
|5 tbsp||olive oil|
|1 tbsp||tomato paste|
|60 ml||vegetable broth|
|600 g||tomato purée|
|1 tsp||chili flakes|
|120 ml||heavy cream|
|parsley for serving|
Bring a pot of water to a boil over medium-high heat. Peel and finely chop shallots and garlic cloves.
Heat olive oil in a frying pan over medium heat. Add the shallots and garlic and sauté for approx. 2 min.
Add the tomato paste and vodka and carefully light with a flambé torch or match. Once the fire is out, add vegetable broth, tomato purée, fresh peas, and chili flakes. Let sauce simmer for approx. 10 min. Cook pasta according to package instructions and drain.
Season the sauce with salt, pepper, and lemon zest. Add cream and penne and mix to combine. Simmer for approx. 2 min. then add the parsley. Serve immediately and enjoy!