Forget vodka pasta, @georgiahughesfood is combining pre-drinks and dinner with her tequila pasta. Not a salted rim in sight. Serves 2 Total time: 25 mins Ingredients 3 cloves garlic 3 tbsp tomato paste 2 shallots 2 tsp chipotle chilli flakes 1 tsp smoked paprika 150ml double cream 50ml mezcal / smoky tequila 50g parmesan 10g fresh basil 250g pasta Method 1. Chop shallots and cook in a large pan with 2 tbsp olive oil over medium heat for about 5 minutes until soft and translucent. Add the minced garlic and stir for 1 minute until fragrant. Stir in the tomato paste, smoked paprika, and chipotle chilli flakes, and cook for another 2–3 minutes until the paste darkens slightly and begins to caramelise 2. Put pasta on to boil in a large pot of salted water. Cook until al dente according to packet instructions. Reserve around 50ml of the pasta water before draining 3. Deglaze the pan with mezcal by pouring it in and scraping up any browned bits from the bottom. Let...