1 tbsp. red pepper flakes
1/4 c. vodka
2 shallots, chopped fine
1 tbsp. olive oil
1 c. heavy cream
1 tbsp. butter
10 plum tomatoes, chopped and seeded OR 28 oz. can Italian tomatoes
1 lb. angel hair pasta

Soak pepper in vodka overnight. Strain and throw away peppers before use. Reserve peppered vodka. Saute shallots in oil and butter until golden. Add tomatoes and cook 5-10 minutes (or if using fresh tomatoes, until tomatoes release liquid).

Stir in vodka. Bring to a boil. Stir in cream. Bring to a brisk boil until sauce coats spoon. While cooking sauce, cook pasta as directed on package. Pour sauce over pasta and serve. Serves 4.