1 lb. penne or cappellini
5 tbsp. unsalted butter
2/3 c. vodka
1/4 tsp. hot red pepper flakes
1 can (16 oz.) Italian plum tomatoes, drained, seeded & pureed
3/4 c. heavy cream
1/2 tsp. salt
3/4 c. freshly grated Parmesan cheese

In a large pot of boiling water, cook pasta until al dente.

Meanwhile melt butter over moderate heat. Add vodka and hot pepper and simmer for 2 minutes. Add pureed tomatoes and cream and simmer for 5 minutes longer. Season with salt.

Drain your cooked pasta well and pour into a skillet with the hot sauce. Reduce heat to low, add the cheese and mix thoroughly. Pour into a heated bowl and serve at once. Enjoy!