Shelly's Recipe

VODKA RIGATONI

Category: Pasta

1 lb rigatoni, cooked al dente
8 oz pepper vodka, recipe follows
3 tbsp olive oil
1 cup heavy cream
1/2 cup grated parmesan cheese
1 cup favorite marinara sauce

After pasta has been cooked and drained, return to same pot over medium heat and continutally stir for 2 minutes or until very dry and hot. Add the vodka, after shaking the bottle sufficiently so that some pepper flakes are included. Cook and stir 1 minut and then carefully ignite with a match. After the flame subsides, add olive oil and cream. Cook and stir until cream gets hot. Add cheese and marinara sauce. Continue to cook until the cheese melts. Serve hot. Serves 4

Pepper Vodka: Add 6 tbsp red pepper flakes to 1 quart vodka. Let mixture sit at least 2 weeks before using. Leftover vodka keeps indefinitely.