Title: Spaghettini alla carrettiera
 Categories: Italian, Pasta
      Yield: 6 Servings
 
      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.