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1 cup vodka
1 tablespoon crushed red chile pepper
1/4 pound (1 stick) butter
1 quart whipping cream
1 (28-ouncel can good quality tomatoes, pureed in blender
1/4 pound Parmesan cheese, grated

Soak red chile pepper in vodka to infuse the flavors, about one hour. Bring vodka and chilies to a boil, and boil for 5 minutes or until alcohol is evaporated.
Add butter and melt Add cream and tomatoes and bring to a boil. Simmer for 5 minutes. Whisk in Parmesan cheese. Add cooked pasta to sauce and serve.

8 servings
Keywords: Italian, sauce   Category: Sauces    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: April 05, 2012 by deebeeeff     Last Updated: October 23, 2014
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