Ingredients

•          6 ½ oz pennette pasta

•          a knob of butter

•          vodka, to taste

•          28 oz San Marzano dell’Agro Sarnese – Nocerino DOP tomatoes

•          chili pepper, to taste

•          salt, to taste

•          13 fl oz fresh pouring cream

•          chopped parsley

Preparation

Gently sauté the parsley and chili pepper in the butter making sure that it does not burn.  

Add the vodka and let it evaporate.

Puree the San Marzano DOP tomatoes in a blender and add when the vodka has evaporated.

Cook the sauce until thickened. Season with salt.

Add the cream and let it cook gently for a couple of minutes, and turn off the heat.

In the meantime, cook the pasta in plenty of boiling water, drain al dente and toss in the sauce.  Serve piping hot garnished with chopped parsley.