Ingredients:

Method:

Peel and finely slice the garlic. Cut the Parma ham into rectangles. Blend the tinned tomatoes until smooth.
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the Parma ham and cook slowly until it becomes crisp. Add the sliced garlic, ensuring it doesn’t burn. Cook until the garlic is golden brown.
Remove the pan from heat and add a few swigs of vodka. Avoid leaning over the pan, as the alcohol may ignite. Allow the vodka to bubble, then return the pan to the heat and let the alcohol burn off. Smelling the pan will help you know when to move to step 4.
Pour in the blended tomatoes and stir to combine. Let the sauce simmer and thicken for about 20 minutes, until you can see the bottom of the pan when pulling a spatula through the sauce.
While the sauce is simmering, cook the rigatoni in salted water until al dente.
About 5 minutes before the pasta is done, add the double cream to the sauce and mix thoroughly. Stir in 15g of finely grated Parmesan.
Once the pasta is al dente, transfer it directly to the sauce. Toss to ensure all the pasta is well coated. Add pasta water as needed to achieve the desired consistency, keeping in mind that the sauce will continue to thicken slightly after removing from heat.
Divide the pasta into warm bowls. Garnish with additional grated Parmesan and fresh basil, if desired.

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