Fusilli With Vodka Sauce - cooking recipe

Ingredients

1 dried red chili, halved
3/4 c. vodka
2 2/3 c. whipping cream or substitute 1 pt. nondairy creamer, thickened with Wondra flour
1 1/4 sticks unsalted butter
6 oz. peeled tomatoes, seeded and chopped
1 lb. fusilli
3/4 c. Locatelli grated cheese
3 Tbsp. minced fresh parsley
fresh ground pepper to taste

Preparation

Soak chili in vodka 24 hours.
Combine cream, butter and tomatoes in saucepan.
Simmer until reduced by 1/3, about 12 minutes.
Cook pasta to medium firmness.
Drain well.
Add to sauce.
Boil 1 minute, stirring constantly, about 3 minutes.
Mix in cheese and parsley.
Serve immediately.