MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: PEPPER VODKA PASTA SAUCE
  Categories: Alcohol, Pasta, Sauces
       Yield: 1 servings
  
   1 tablespoon dry hot chiles, crushed
   1 fifth Vodka    
   
   Directions: 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 alchohol, it won't freeze, but it will get almost syrup-like.  It
   is great in bloody marys,and in the folllowing 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
   parmesian in, mix thoroughly (over low heat) and serve.
  
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