Jamie Oliver's Nyc Vodka Arrabbiata

Adding vodka is an italian-American twist on this dish that I really love. The incredible spicy and delicious arrabbiata sauce really benefits from the freshness the vodka gives it.

1. 1

   Prick the chillies 6 to 8 times with a small sharp knife. Put a large frying pan over a medium heat, add the olive oil and chillies and let them cook slowly for 5 minutes. Turn the heat up to full whack and add the garlic, parsley stalks and anchovies. Keep moving everything around the pan, and when the garlic starts to take on some colour, add the tinned tomatoes and season. Bring this mixture to the boil, add the vodka, and turn the heat down so the sauce simmers.

2. 2

   Gently bash up your chillies with a wooden spoon to release more of their great flavour. Add your pasta to a pan of boiling salted water and cook according to the instructions on the packet. Drain in a colander, then immediately toss the pasta in the sauce. Divide between bowls or serve on a big platter.

3. 3

   Roughly chop the reserved parsley leaves and sprinkle them over your pasta. Finely grate the lemon zest over the top, then squeeze in the juice. Drizzle with a little extra virgin olive oil to finish it off, and serve immediately with a fresh green salad.