1 lb tubular type pasta (penne)
5 tbsp unsalted butter
2/3 cup vodka
1/4 tsp chilies
1 can Italian peeled tomatoes
3/4 cup cream 35%
1/2 tsp salt
3/4 cup freshly grated parmesan

Boil pasta in abundant salt water until "al dente".
When the pasta is dropped in the water, melt butter in a skillet, add vodka and chili pepper and stir for 2 minutes.
Add tomatoes, which have been drained, pureed and strained to remove all seeds, and salt.
Stir for 5 minutes.
When pasta is cooked, drain well and return it to the pot, over low fire. Add sauce and cheese and mix well.
Serve immediately, possibly in preheated deep dishes.