NYC Vodka Arrabbiata
from Jamie’s America by Jamie Oliver
4 fresh red chillies
6 tbsp olive oil
4 cloves garlic, peeled and finely sliced
a small bunch of fresh flat-leaf parsley, leaves picked, stalks finely chopped
4 anchovy fillets
400g tin chopped tomatoes
sea salt and freshly ground black pepper
3 shots vodka
optional: extra virgin olive oil
Prick the chillies 6 to 8 times with a small sharp knife. Put a large frying pan over a medium heat, add the olive oil and chillies and let them cook slowly for 5 minutes.
Turn the heat up to high and add the garlic, parsley stalks and anchovies. Keep moving everything around the pan, and when the garlic starts to take on some color, add the tinned tomatoes and season with salt and pepper. Bring this mixture to the boil, add the vodka, and turn the heat down so the sauce simmers. Gently bash up you chillies with a wooden spoon to release more of their flavor into the sauce.
Add your pasta to a pan of boiling salted water and cook according to the packet instructions. Drain in a colander, then toss the pasta in the sauce. Divide between bowls or serve on a big platter. Roughly chop the reserved parsley leaves and sprinkle them over your pasta. Finely grate the lemon zest over the top, then squeeze in the juice, making sure you catch any seeds in your hands. Drizzle with extra virgin olive oil to finish it off, and serve immediately.