• Follow the instructions in my semolina pasta dough recipe, and rest the dough for 30 minutes.

Shaping the cavatelli

• Cut off 1/8 of the rested dough (make sure to keep the rest covered in clingfilm while you work), and roll it into a sausage about 1/4” thick
• Cut the sausage into thumbnail sized pieces, and roll each into a little ball using the palm of your hands
• Using a gnocchi board (or a fork if you don’t have one), place one ball at a time at the side closest to you, and using your thumb press into the ball and away from you, rolling the ball as you do so. Repeat with remaining balls and dough following the same process.
• Place the cavatelli on a lightly floured board or plate and cover with a clean, dry tea towel until you’re ready to use.

Vodka sauce

• Bring a pot of salted water to boil and cook the cavatelli for around 6-8 minutes depending on their size. Semolina/water pasta tends to have a chewier, denser consistency.
• Heat a couple of tablespoons of olive oil to a pan then add the chopped shallot, cooking for a few min before adding the garlic and chilli.
• Add the tomato paste and cook for a minute or so until it takes on a deeper colour.
• Add the vodka and let the alcohol cook out (this should only really take a minute), then stir through the cream. Season to taste with salt.
• Just before the pasta is ready, add the butter and parmigiano to the sauce. Add a ladle of the pasta water and stir to emulsify. Finally add the basil leaves.
• Using a slotted spoon, add the pasta (along with some of the pasta water) directly to the sauce, and toss/agitate to marry.
• Serve with a drizzle of good olive oil, fresh basil and extra parmigiano.