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Penne Rigate Alla Vodka

1 fifth vodka
4 teaspoons crushed red pepper flakes
2 tablespoons olive oil
3 medium tomatoes, peel, seed, chopped

1 teaspoon salt
1 tablespoon Italian parsley, chopped
12 ounces penne, cooked al dente, and drained
4 tablespoons butter
3 tablespoons heavy cream
3 tablespoons Asiago or Parmesan

Note: this dish must be begun 10 days before you cook it! Add the
red pepper to the vodka, cap it, shake well, and refrigerate for
10 days.

Remove vodka from refrigerator 3 hours before using. When you are
ready to prepare the dish, proceed below. In saucepan, over medium
heat, heat the oil and stir in the tomatoes, salt, and parsley.
Cook, stirring occasionally, for 10 minutes, or until the tomatoes
are soft and satiny and most of the liquid has evaporated. Remove
from heat. Taste for seasoning.

Place the hot pasta in a deep saucepan. Set over medium heat for
1 minute, allowing any moisture to evaporate, stirring carefully
so the pasta doesn't break up. Shake the vodka bottle well, measure
out 4 ounces, and pour over the pasta. Stir well. Strike a match
and, standing back a bit, ignite the vodka-doused pasta. When it
flames, stir well again. When the flame subsides, stir in the
butter,in small pieces, and the cream, blending well.

Add the tomato sauce, sprinkle on the cheese, and toss. (A fifth
of vodka is of course more than you will need, but you will end up
using it again after you taste this...)


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