4 teaspoon Ground red chile

1 pound Fresh tomatoes -- cut up

30 milliliter Garlic

2 tablespoon Olive oil

3/4 cup Heavy cream

2 tablespoon Vodka

10 Sprigs Italian parsley

Coarsely chopped 1 pound Spaghettini

Combine the chile, tomatoes, garlic and olive oil. Simmer the sauce for 30 minutes and run through a food mill to remove seeds and skins.

Add the cream and vodka and simmer until the sauce is reduced.

Cook the spaghettini in 4 quarts of boiling salted water until tender but still firm (al dente), being very careful not to overcook this thin spaghetti. Drain.

Mix the sauce with the spaghettini, top with the parsley and serve.