7 Tbs butter
3/4 c vodka (Polish or Russian)
3/4 c heavy cream
4 oz grated parmesan cheese
3/4 tsp red pepper flakes
1 large can pureed Italian tomatoes
1 tsp season salt
fresh basil leaves
1 lb of pasta (rigatoni or rigatoni hold the sauce the best)
Melt butter, stir in red pepper, and vodka (simmer 2 min). Stir in tomatoes, cream, and season salt (simmer 5 min). Lower heat and add cheese and basil leaves. Simmer a few more minutes to make sure cheese melts and is evenly mixed. Pour over cooked pasta and serve immediately.
**I store the left over sauce seperate from the noodles. I also reheat the sauce seperately from the pasta as well**
