4 ts Ground red chile
1 lb Fresh tomatoes, cut up
3 cl Garlic
2 tb Olive oil
3/4 c  Heavy cream
2 tb Vodka
10    Sprigs Italian parsley,
Coarsely chopped
1 lb Spaghettini

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.