1 lb. Penne Pasta
5 tbsp. unsalted butter
2/3 c. vodka
1/4 tsp. red pepper flakes
1 can (16 oz.) plum tomatoes, drained, seeded and pureed
1/2 tsp. salt
3/4 c. freshly grated Parmesan cheese
3/4 c. heavy cream

In large pot, cook pasta al dente. In a saucepan, melt butter over moderate heat, add vodka and hot pepper and simmer 2 minutes. Add pureed tomatoes and cream and simmer 5 minutes longer. Season with salt.

Drain cooked pasta and pour into pan with pink vodka sauce. Reduce heat to low, add cheese and mix thoroughly. Pour into heated bowl and serve at once.