- 350g pennette pasta
- a knob of butter
- 40-50 ml vodka, or more if liked
- 800g tomato passata (pureed tomatoes)
- chili pepper
- 400 ml fresh single cream
- chopped fresh parsley or basil
Gently sauté the chili pepper in the butter making sure that it does not burn. Add the vodka and let it evaporate. Add the tomato passata when the vodka has evaporated. Cook the sauce over medium-low heat until thickened.
Season with salt. Add the cream and let it cook very gently for a couple of minutes, and turn off the heat.
In the meantime, cook the pasta in plenty of boiling salted water, drain al dente and toss in the sauce.