Chilli, Tomato & Gin Fusilloni with Lemon Thyme
Ingredients
40g shallots, finely diced
2 garlic cloves, thinly sliced
2 anchovies
1/2 cup Bombay Sapphire London Dry Gin
50g unsalted butter
250ml heavy cream
400g diced tomatoes
A few sprigs of fresh lemon thyme, leaves removed
35g grated Parmesan
2 tsp sambal oelek (spicy Indonesian paste, found in the asian aisle of the supermarket)
350g fusilloni pasta - I use La Molisana Pastificio Extra Di Lusso Fusilloni Superiori from Woolworths
Method
Bring a large pot of salted water to boil. Add the pasta and cook for 10 minutes, or as per packet instructions.
Meanwhile, over medium heat, melt the butter in a large pan big enough to later fit the pasta. Add the shallots and garlic, cooking until softened and fragrant, about one minute. Now add the anchovy fillets and breakdown with a wooden spoon until dissolved. Now add the gin, stir and allow to simmer over low heat for three minutes.
Add the diced tomatoes, cream, thyme leaves, chilli flakes, sambal oelek and a pinch of salt. Keep the heat low and simmer the mixture, stirring occasionally until thickened, about 10 minutes. Taste and season with salt if needed.
Once the pasta is cooked, drain and then place into the sauce. Stir to coat with a rubber spatula, then add the cheese, leaving about a tablespoon left over. Stir through the pasta until melted and all of the pasta is coated. Remove from the heat and serve immediately with more chilli flakes, thyme leaves and Parmesan if desired.
Serves 4