Rigatoni in Vodka Cream Sauce

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              FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

I told my wife that a husband is like a fine wine; he gets better with
age. The next day she locked me in the cellar.

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             TODAY'S RECIPE
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I have received numerous requests for the following recipe. Although the
vodka may be omitted, it lends a unique and hard to identify nuance to
the sauce, and will have your guests wondering what the "secret" ingredient is.

Rigatoni in Vodka Cream Sauce (Rigatoni alla Bettola)

1/4 cup (60 ml) extra-virgin olive oil
4 - 6 cloves garlic, finely chopped
Hot red pepper flakes, to taste (optional)
1 28-ounce (765 g) can Italian plum tomatoes with liquid, finely chopped
3 Tbs (45 ml) vodka
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) chopped parsley
Salt and freshly ground pepper to taste
1 lb (450 g) dried rigatoni or pasta of choice, cooked according to package directions

Heat the oil in a skillet large enough to hold the cooked pasta. Saute
the garlic and optional hot pepper flakes until the garlic is golden but
not brown. Add the chopped tomatoes and simmer uncovered for 15 minutes.
Add the vodka and cream and stir. Remove from the heat and add the
parsley and the cooked pasta. Season with salt and pepper. Stir and
allow to rest for 2 minutes. Serve immediately.
 Serves 4 to 6.
Received on Wed Mar 18 20:09:20 2009