Spaghetti in tuna sauce

Ingredients for 2 servings:

• 1 can tuna in oil
• 2 cups of cream (200 ml each)
• 1 bunch of parsley
• 100 g tomato ketchup
• 250g spaghetti
• salt water
• 1 m.-sized onion(s)
• 2 cl vodka
• some cornstarch to bind
• Salt and pepper or Fondor

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

with alcohol

Cook the spaghetti in salted water according to the package instructions. For the sauce, dice the onion and sauté in a little oil until translucent. Deglaze with 1 cl of vodka. Add the drained tuna and fry for about a minute; it shouldn’t brown. Deglaze with another 1 cl of vodka. Mix with the 2 cups of cream and add about 100 g of ketchup – more or less to taste. It’s best to season it unseasoned; the sauce should have an orange hue and the ketchup should be slightly noticeable. Season with salt and pepper; I like to use Fondor, but less salt. Thicken slightly with cornstarch if necessary. Chop the parsley and fold half into the sauce just before serving. Sprinkle the rest on the prepared plates, but don’t skimp on it.