For some fast flavour, try this spicy vodka rigatoni from In the Roundhouse co-founder Brooke Bickmore.

Photograph Andre Castellucci

1 tbsp of butter

2 garlic cloves, chopped

1 large onion, chopped

140g can of tomato paste

2 tsp chilli paste or chilli flakes

3 shots vodka (the higher quality the better)

150ml cream

Grated parmigiano reggiano

Pasta (calamarata or rigatoni)

Add pasta to salted boiling water and cook according to the instructions. When finished, put 1/2 cup of pasta water aside before you drain the pasta.

Melt butter in a large pan over medium heat. Add garlic and onion and saute for a few minutes until translucent. Add salt and pepper to taste.

Add in the tomato paste and the chilli paste/flakes (or both) and let the mix thicken for 2 minutes.

Add vodka to deglaze the pan. Reduce for a couple of minutes.

Lower the heat a little and stir in the cream. Allow the sauce to simmer and thicken before stirring in a large handful of cheese until it melts.

Add the pasta to the sauce pan and toss together. Add the 1/2 cup of pasta water and stir it in to loosen the sauce.

Serve while fresh and hot with some extra cheese.