This pasta sauce is the result of a collaboration between two foodie mates with a shared love of sauce and craft liquor. Jesse, chef and founder of Duro Pasta needed a premium Australian-made sauce to complement his artisan, sustainably made pasta. He turned to Justin, founder of Drunken Sailor Cannery, to bring it to life.

Handcrafted in small batches, this original recipe features sun-ripened tomatoes grown in the Riverina and a generous splash of locally distilled vodka from the South Coast of NSW. Finished with fresh basil, Murray River pink salt and a touch of heat from Calabrian chilli, it’s silky, rich, and made for sharing over delicious pasta and good times.

Serving Suggestion (serves 4):
• 500g Vodka, Tomato & Basil Sauce
• 100g pure double cream
• 400g pack of Duro Pasta
• 50g Parmigiano Reggiano, grated