- 600g/1lb 5oz rigatoni or penne pasta
- 2 tbsp extra virgin olive oil
- 1 white onion, finely chopped
- 2 garlic cloves, lightly crushed but left whole
- salt and freshly ground black pepper
- 100ml/3½fl oz chilli-flavoured vodka
- 300g/10½oz hot smoked salmon (see 'Top recipe tip' below)
- 600ml/20fl oz double cream
- 2 tbsp roughly chopped fresh parsley, to serve
- Put the pasta in a large pan filled with boiling salted water and boil according to packet instructions.
- Meanwhile, heat the olive oil in a large frying pan and fry the onion and garlic over a medium heat until soft, but not coloured – about five minutes.
- Add a pinch of salt, bearing in mind that the salmon will be salty already, and a generous pinch of black pepper.
- Pour in the chilli vodka and ignite if you wish (take care to stand back until any flames have subsided) or simply leave for a couple of minutes to burn off the alcohol.
- Flake the salmon into the pan and pour in the cream. Cook over a low heat until the sauce has thickened and the pasta is al dente.
- Drain the pasta through a colander and add it to the pan with the salmon and cream. Toss through gently so as not to break up the salmon further and serve with a sprinkling of fresh parsley.