Bloody Mary Pasta - cooking recipe

Ingredients

500 g penne pasta
50 g butter
6 tablespoons tomato puree
450 ml single cream (light cream)
9 tablespoons vodka
1 tablespoon chopped basil
6 tablespoons grated parmesan cheese

Preparation

Cook pasta according to packet instructions.
Melt the butter over a low heat and stir in the puree and cream.
Remove from heat and add the vodka and seasoning if desired.
Drain the pasta and toss with the sauce.
Serve topped with the cheese and basil.