As with all dishes that find their way into a country's repertoire, even oddball ones like this, there are many versions of this recipe: some add chilli flakes, some cubes of bacon: I prefer it with neither, just the tomatoes, a base of onion and the butter and cream stirred through later. The vodka itself - and you may have to steel yourself for this - is better added to the drained pasta and not, as all the recipes I've seen, stirred into the sauce, but feel free to play with it as you please. You could, indeed, consider using pepper vodka.
Photo by James Merrell.
Recipe posted by Nigella