I have a deep professional and personal connection with spur: and remember meeting Will and Lee for the first time in the early days of their spur: journey. They have played an integral role to work we have done at BDO in recent years on both our people's wellbeing and our values. This work has positively impacted our people, our firm and the communities we serve.
What's more spur: are fun and inspiring to work with, and I enjoy catching up regularly with Will for coffee and a donut.
Keep the donut's coming, Peter!
BDO engaged us for one of our first 'big projects' in the early days of the studio. They took a chance on us, and we are so grateful they did.
This recipe has its provenance in Italy and New York, both places I love. It is a deeply satisfying Sunday night family favourite, and, well, vodka, cream and crispy pancetta.
· 500 g dried pasta (rigatoni or penne work best)
· 2 tablespoons olive oil
· 120 grams diced pancetta
· 1 medium onion, finely chopped
· 2 garlic cloves, crushed
· 1/2 teaspoon chilli flakes
· 3/4 cup vodka
· 1 can crushed tomatoes
· ground black pepper
· 3/4 cup thickened cream
· 1/4 cup grated Parmesan cheese, plus extra for serving
· 1 tablespoon roughly chopped fresh oregano
Bring a large saucepan of salted water to the boil. Add the pasta and cook according to packet instructions until al dente.
Meanwhile, prepare the sauce. Heat the oil in in a medium sized saucepan over a medium heat. Add the pancetta, and fry until crispy, stirring occasionally, for 3-5 minutes. Add the onion, garlic and chilli flakes and cook, stirring occasionally, until onion is translucent, about 3-4 minutes. Turn the heat to medium low, add the vodka and cook until reduced by half, 3-5 minutes.
Stir in the tomatoes and then fill the can a quarter of the way with water and swish it around to loosen up any leftover tomatoes. Add some of the water to the pan (take care as too much extra water will make the sauce too thin). Simmer until the sauce begins to thicken, about 10 to 12 minutes, and season with salt and pepper. Reduce heat to low, add the cream, and cook, stirring, until the sauce becomes an even pinkish-rust colour, about 1 minute.
Add the sauce and Parmesan cheese to the pasta, and toss to coat. Divide among bowls, and sprinkle with the oregano. Top with additional cheese and pepper, if desired.
Recipe shared byPeter O'Sullivan
Peter is Chief People Officer at BDO Australia and is keenly interested in leadership, culture, strategy and social justice. He is also a husband, dad of three and just slightly obsessed with tennis both as a player and fan.
Recipe attributed to
New York Times