๐—ฃ๐—ฒ๐—ป๐—ป๐—ฒ ๐—”๐—น๐—น๐—ฎ ๐—ฉ๐—ผ๐—ฑ๐—ธ๐—ฎ

Recipe from The Yorkshire Pasta Company featuring a host of fantastic Yorkshire products, Yorkshire Rapeseed Oil, Hesper Skyr, Sloe Motion Vodka, Yorkshire Pasta and Yorkshire Pecorino.

Our take on this iconic dish using some incredible Yorkshire produce. The perfect, indulgent pasta dish.

โ€ข 2 tbsp @yorkshireoil rapeseed oil
โ€ข 2 small shallots finely diced
โ€ข 3 garlic cloves, crushed
โ€ข 1โ„4 tsp dried chilli flakes
โ€ข Pinch of salt
โ€ข 100g tomato purรฉe
โ€ข 75g salted butter
โ€ข 75ml @sloemotionuk Hedgerow botanical vodka
โ€ข 100ml @hesperuk natural skyr or crรจme fraiche
โ€ข 150g of Yorkshire Pasta No.2 Penne
โ€ข Black pepper
โ€ข 50g grated @yorkshire_pecorino Fiore or parmesan or
vegetarian alternative, plus extra to serve
โ€ข small handful of basil leaves, to serve

Step 1: Heat the oil in a large frying pan and add your shallots. Allow them to gently fry over a low heat for around 8 minutes until soft and translucent.
Step 2: Whilst the shallots soften, put your pasta into a pan of boiling water and cook to pack instructions
Step 3: Add the garlic, salt and chilli flakes to your shallots and gently fry for 30 seconds, then stir through the tomato purรฉe and butter until incorporated and add the vodka, simmer for 3 mins.
Step 4: Quickly stir through the skyr and remove from the heat whilst you drain the pasta, keeping a mug of cooking liquid to the side.
Step 5: Over a low heat, add your pasta, along with the cheese and a ladle of the cooking liquid to your sauce. Toss together adding a little more cooking liquid to loosen if necessary.
Step 6: Season to taste, then serve with a sprinkling of the extra cheese, black pepper and use the basil leaves to garnish.

Photos @Hexdigital for The Yorkshire Pasta Company

About cwildman

Local Food Evangelist, 5th Generation Butcher based in the Yorkshire Dales, England. Town End Farm Shop, Artisan Butchery & Charcuterie, Home of The Yorkshire Chorizo.
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