This vodka and cream sauce comes from an American cookbook, but based on recipes collected in Italy.

Efrem Funghi Calingaert and Jacquelyn Days Serwer published Pasta and Rice Italian Style after living in Rome with their husbands who were part of the U.S. State Department. They collected recipes from neighbors, but by then vodka sauce had already propagated throughout parts of the New York City region.

Either 1 lb of penne or rigatoni is suggested. Adapted from Pasta and Rice Italian Style

Ingredients

½ cup vodka
½ cup heavy cream
3 ½ cups tomato sauce
1 garlic glove
1 red chili pepper or ¼ tsp red pepper flakes
1 tsp fresh parsley

Instructions

Soak chili pepper in vodka for one hour.
Remove peppers.
Heat tomato sauce, garlic, and vodka on low heat.
Simmer until vodka evaporates.
Add cream and parsley.