1 lb. penne or other tubular pasta
5 tbsp. unsalted butter
2/3 c. vodka, preferable Polish or Russian
1/4 tsp. hot red pepper flakes or more to taste
1 can (16 oz.) Italian plum tomatoes, drained, seeded and pureed (can use 3/4 c. crushed drained tomatoes)
1/2 tsp. salt
3/4 c. Parmesan cheese, grated
In a large pot of boiling salted water, cook the penne until al dente (tender but firm) for 8 to 10 minutes. Meanwhile, melt the butter in a large noncorroding skillet over moderate heat. Add the vodka and hot pepper and simmer for 2 minutes. Add the pureed tomatoes and cream and simmer 5 minutes longer. Season with salt.
When the pasta is al dente, drain well and pour into the skillet with the hot sauce. Reduce the heat to low, ad the cheese and mix thoroughly. Voila!
Serve with a salad and good bread (it's pretty rich and very potent). Serve 4 to 6.
