Spaghettini Alla Carrettiera

Course : Italian
Serves: 6
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4 teaspoons ground red chile
1 pound fresh tomatoes -- cut up
30 milliliters garlic
2 tablespoons olive oil
3/4 cup heavy cream
2 tablespoons vodka
10 sprigs Italian parsley coarsely chopped
1 pound spaghettini

Preparation / Directions:

Combine the chile, tomatoes, garlic and olive oil. Simmer the sauce for 30 minutes and run through a food mill to remove seeds and skins. Add the cream and vodka and simmer until the sauce is reduced. Cook the spaghettini in 4 quarts of boiling salted water until tender but still firm (al dente), being very careful not to overcook this thin spaghetti. Drain. Mix the sauce with the spaghettini, top with the parsley and serve.

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