Step 1

Bring a large pot of water to a boil, salt it and cook the pasta al dente according to the instructions on the package.

Step 2

Meanwhile, heat the olive oil in a large, deep pan or Dutch oven and add the sausage. Fry for 6-7 minutes over medium heat, breaking it up as it cooks.

Step 3

Stir in the shallot and garlic and cook for 1-2 minutes, stirring often. Next, stir in the Italian seasoning mix and red chilli flakes and continue to cook for another minute.

Step 4

Add the vodka, tomato puree and crushed tomatoes and stir to combine. Allow the sauce to bubble for a minute, then stir in the double cream. Lower the heat and simmer for 5 minutes until the sauce has reduced a bit.

Step 5

Add the cooked pasta and toss to cover well in the sauce. Next, stir in the grated Parmesan and basil leaves. Season to taste and serve immediately, with some extra Parmesan and freshly ground black pepper on top if you like.