Another speciality from our chef...take notes!
2 tsb oil olives
1 onion, finely chopped
1 garlic cloves, crushed
250g penne short n177
120 ml double cream
100g prwans 31/40
The oil olives in a large frying pan over low heat. Add onion and cook for 1-2 minutes. Add garlic and cook for 1 minute. Add prwans and vodka and cook for 6 or 8 minutes, stirring occasionally, until reduced and pulpy.
Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente 4 min or 6 min normal .
Add cream, asparagus and parley . Pepper and salt to the sauce and stir to combine, then season well. Drain pasta then toss in the sauce. Serve sprinkled with parmesan.