Penne alla Vodka (Penne with Vodka)

Penne alla vodka has become quite popular of late. For it to be at all worth while you have to use a good quality vodka that has some taste to it. The cheap stuff that's simply diluted grain alcohol isn't worth the time. This recipe is drawn from Fabbri Editori's Paste e Sughi -- they say it's quite easy to do, which makes it a good candidate for the end of a hectic day.

To serve 4 you'll need a half hour and:

1 pound rigatoni, uncooked
1/4 cup unsalted butter
3 tablespoons tomato paste, diluted with 1/4 cup hot water
1 hot pepper
2/3 cup fresh cream
1/4 cup or so (maybe a third of a cup) good vodka -- you want something that has a taste to it
1 teaspoon brandy
1 cup grated Parmigiano (buy a chunk and grate it fresh)

Bring pasta water to a boil, lightly salt it, add the pasta, and give it a good stir.

In the meantime, melt the butter in a large pot and stir in the tomato paste and the hot pepper. Let the mixture simmer over a low flame for a couple of minutes.

Stir in the cream, and when the sauce comes back to a boil, the vodka and brandy. Fish out and discard the pepper, stir in the grated cheese, and continue stirring gently until the sauce is well amalgamated and creamy.

By now the pasta should be about done - you want it still somewhat al dente; drain it.

Transfer the pasta into the sauce (this is why you need a large pot), and cook over a brisk flame, stirring energetically, for about a minute to help the pasta absorb the sauce.

Serve at once.