Pepper Vodka Pasta Sauce

Put the chiles in the vodka. Let it set for at least a week, then strain off. Put the bottle in the freezer. Because of the alcohol, it won't freeze, but it will get almost syrup-like. It is great in bloody Mary's, and in the following pasta recipe, too.

Pasta and Vodka 1 1/2 lbs your choice of pasta 7 tbs butter 1 tsp hot red pepper flakes 1 cup pepper vodka 1 cup fresh peeled tomatoes (cut up fine) 1 cup heavy cream 1 tsp salt 1 cup fresh grated parmesan cheese.

Cook the pasta al dente. While it's cooking, melt the butter, add pepper and vodka, tomatoes and cream. Simmer five minutes or so. Add salt. Drain pasta, put it in the pan with the sauce, stir the parmesan in, mix thoroughly (over low heat) and ser