1 lb. penne, ziti or rigatoni
3 small cans deboned, skinned salmon
2 tbsp. unsalted butter
1 pint heavy whipping cream
1 lb. feta cheese, crumbled
6 to 10 sun dried tomatoes, chopped coarsely
epper
1/2 cup ketchup or cocktail sauce
4 tbsp. olive oil
4 cloves garlic, crushed
3 oz. vodka
1 cup grated Parmesan cheese

1. Melt butter in medium sized saucepan. Add cream and cook until hot, stirring constantly. Add cheese, simmer slowly until melted.

2. Cook pasta; drain and rinse with hot water. Return pasta to cooking pot.

3. Heat oil in frying pan. Add garlic; let brown lightly. Add salmon, stirring until slightly browned. Add 1 ounce vodka; stir, remove from heat.

4. Add remaining vodka to the butter and cheese sauce. Add ketchup or cocktail sauce to give sauce a slightly pink color.

5. Add salmon to cream sauce. Stir well.

6. Add sauce to cooked pasta. Toss well. Add grated Parmesan cheese. Sprinkle well with ground pepper. Serves 6.