Vodcara Delevingatoni

Main, Pasta, Vegetarian

While I haven’t known Cara Delevingne for as long as some of the friends I’ve featured here, she is probably one of my best friends. Scrap that, is.

Given we’ve both got such busy schedules, Car and I don’t always get to spend as much time together as we’d like but when we do it is damn near perfection. Like that time I partied with her, Paris Jackson and Macaulay … which I can’t talk about. I’ve said too much.

As you know, we met during the filming of Anna Karenina when I was visiting Kiz and Az but what I didn’t mention is that we bonded over our close relationship with the Collinses. You see, my dear(ly departed) friend Jacks’ big sister Joan is her godmother and when you’ve got the Collinses as mutual friends, you’re destined for a beautiful relationship.

I made quick work of convincing her she could do better than bit roles in Kizza star vehicles, watched her bounce from Paper Towns to Pan and into the acting A-list with Suicide Squad. To say I am filled with pride is an understatement.

After catching up on each others’ lives since we last hung – I can’t confirm whether she and Paris Jackson are dating … but I also can’t not confirm they’re dating – and reminiscing about the good old days, I delighted her by whipping out a majestic and decadent Vodcara Delevingatoni.

 

 

Does anyone need something this rich, carby and heavy after the insanity that is Easter eating? No. But does anyone actually need anything? Yeah, confusing, inception … I’m on a high from this Carbone copycat of perfection and I can’t think.

Don’t judge me, don’t look at me … just enjoy!

 

 

Vodcara Delevingatoni
Serves: 4-6.

Ingredients
3 onions, sliced
100ml water
150g butter
2 tbsp kosher salt, plus extra
1.6kg canned crushed tomatoes
¼ cup raw caster sugar
¼ cup olive oil
2 cups thickened cream
3 tbsp chilli paste
¼ cup vodka
500g rigatoni

Method
Combine the onion and water with 100g butter and a pinch of salt in a large skillet over low heat and cook for half an hour or so, or until softened but not coloured.

Combine the two tablespoons of salt, crushed tomatoes, raw caster sugar and olive oil in a saucepan and simmer for ten minutes, or until combined and slightly thickened.

Cook the rigatoni as per packet instructions.

Combine the tomato and onion mixture in a large saucepan with the cream, chilli, vodka and remaining butter, and cook, stirring until the sauce comes together and is cooked through.

Drain the pasta, add to sauce and stir to combine, adjusting seasonings as required.

Devour.

 

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