Our Distillery Brand Ambassador, Sergio Paolo, is based at our distillery in Kirkwall and joined us in August 2019. Sergio has a wealth of experience in fine dining, having previously set up the San Carlo Restaurant Group in 1992 which is now a well-established chain of 23 award-winning restaurants in England, the Middle East and the Far East.
Sergio has experience working with a host of wonderful Italian chefs over the years and this is one of his favourite recipes, which he creates using Highland Park whisky. The following quantities will serve four people (or three very hungry ones!).
Sergio’s Pasta Al Whisky
300g Any ‘short’ pasta such as Penne, Rigatoni, Fusilli etc.
100g Pancetta (diced)
200ml Tomato passata
50ml Highland Park 12 Year Old VIKING HONOUR
80ml Double cream
2 tbsp Extra Virgin olive oil
1 Small white onion (peeled and finely chopped)
1 Fresh red chilli (deseeded and finely chopped) or a pinch of dried chilli flakes
1 Bunch of fresh parsley (washed, dried and finely chopped)
50g Parmesan cheese (finely grated)
- Put the oil, onion, chilli and pancetta into a pan and cook over a low to medium heat for a few minutes until the onion is golden but not burning.
- Add the whisky and let it evaporate.
- Add the tomato passata (and salt to taste if required).
- Let the sauce cook for 15 minutes over a low to medium heat, without covering the pan.
- While the sauce is cooking, boil enough salted water for 300g of dried pasta. Remember to wait until the water boils before adding the pasta! Remove and drain the pasta when it is ‘al dente’ (meaning that is has a bite to it). This is usually between 6 and 7 minutes.
- Add the drained pasta to the pan with the sauce. Stir through the cream and finally add the grated Parmesan, making sure every blade of pasta is fully covered by the sauce.
Serve in pasta dishes to keep it hot for longer… and enjoy.
If you have any great creations using your favourite Highland Park, please share them with us by tagging @HighlandParkOfficial on Instagram.