Time
30 minutes
Serves
4
Difficulty
Easy
Ingredients
200g pennette pasta
a knob of butter
vodka, to taste
800g canned whole peeled tomatoes
chili pepper, to taste
salt, to taste
390 ml fresh pouring cream
chopped parsley
Method
Gently sauté parsley and chilli pepper in butter. Make sure that it does not burn.
Add the vodka and let it evaporate.
Crush the tomatoes with a fork and add when the vodka has evaporated.
Cook the sauce until thickened. Season with salt.
Add cream and let it cook gently for a couple of minutes. Then turn off the heat.
In the meantime, cook the pasta in plenty of boiling water till al dente, drain and toss in the sauce.
Serve piping hot, garnished with chopped parsley.
