Summary

Ingredients

• 400 g spiral pasta
• 1 small shallot (s)
• 1 small clove garlic
• 4 tablespoon olive oil
• 2 tablespoon tomato paste
• 2 cl double grain
• 200 ml whipped cream
• 1 teaspoon, heaped red pepper
• salt and pepper
• 100 g feta cheese
• 40 g butter
• 50 g parmesan, freshly rated
• 4 sprigs fresh basil

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Instructions

1. Cook the spiral noodles al dente according to the instructions. Finely chop the shallot and garlic. Heat the oil in a large pan and simmer both in it over a medium heat until translucent.
2. Add the tomato paste and roast for about 5 minutes, stirring occasionally, until the paste is brick-red and starts to caramelize. Add the Doppelkorn, vodka or cognac and reduce for 2 minutes while stirring constantly so that the alcohol evaporates. Add the cream, the red pepper crushed in a mortar and the crumbled feta and mix well. Season to taste with salt and pepper.
3. Drain the spiral noodles, which have now been cooked firm to the bite. Collect 1 cup of pasta water. Add the spiral noodles to the sauce and stir with the butter and pasta water over a low heat for about 2 minutes. Bring to the boil again briefly and season with salt and pepper. Serve sprinkled with basil and parmesan.