Preparation:
Note: 10 days before you cook this dish add red pepper flakes to vodka, cap it, shake vigorously and refrigerate for 10 days. Remove vodka 3 hours before using. In a saucepan over medium heat, heat olive oil and stir in tomatoes, salt and Italian 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.
Add olive oil to the cooking pan and return pasta to it. 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 1/2 c 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 butter,in small pieces, and cream, blending well. Add the tomato sauce, sprinkle on cheese, and toss. Variation: For shorter version, add 1 ts crushed red pepper flakes to olive oil with tomatoes, and use plain vodka for sauce |
