---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Spaghettini Alla Carrettiera
  Categories: Ethnic, Pasta
       Yield: 6 servings
  
       4 ts Ground red chile                    2 tb Vodka
       1 lb Fresh tomatoes, cut up             10    Sprigs Italian parsley,
       3 cl Garlic                                   Coarsely chopped
       2 tb Olive oil                           1 lb Spaghettini
     3/4 c  Heavy cream                    
  
    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.
  
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