Penne with tuna, corn, pink peppercorns and vodka

Ingredients

• 2000 ml water
• 5 g salt
• 300 g penne pasta
• 30 ml olive oil
• 1 small onion (100 g)
• 1 garlic clove (optional)
• 1 can Rio Mare tuna (160 g)
• 50 ml apple-flavored vodka
• 70 g corn from a small can
• 200 g sour cream with at least 20% fat
• 1 teaspoon dried basil
• 1 teaspoon pink peppercorns
• 15 ml lime juice
• 30 g grated Parmesan

Preparation

1. Take the sour cream out of the fridge 15 minutes beforehand. Bring 2000 ml of water to a boil, about 10 minutes, then add the salt and penne. Cook for 10 minutes, until slightly al dente. 2. Finely chop the onion. Heat the olive oil in a pan and sauté the onion for 3 minutes, until softened. If using garlic, chop it and add it to the pan for the last minute. 3. Drain the oil from the tuna and add it to the pan along with the vodka. Cook for 5 minutes, until the liquid has reduced. 4. Drain the corn and add it to the pan. Mix the sour cream with a few spoonfuls of the hot sauce, then pour it into the pan. Add the dried basil and pink peppercorns; cook over low heat for 7 minutes, until the sauce thickens. Pour in the lime juice and take the pan off the heat. 5. Drain the penne and toss with the sauce. Leave for 3 minutes, then serve with grated Parmesan.