Ingredients
- 30 milliliter garlic
- 10 sprigs italian parsley
- 4 chile (ground red)
- 300 gr tomatoes up (fresh cut)
- 180 ml cream (heavy)
- 170 gr spaghettini
- 28 gr vodka
- 30 ml olive oil
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 litre 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.
