Instructions: Heat the butter in a frying pan.

Add the chilli double cream and tomato puree.

Take off the heat and stir well
Stir in the cognac and vodka/
Season with salt.

Bring to the boil a large pan of slightly salted water and add the pasta.

When cooked put the pan with the sauce back on the heat and bring to the boil.

Drain the pasta mix thoroughly with the salt and serve immediatley.

It didnt surprise rne that Giorgetto Giugiaro would also create an outrageous sauce for his pasta design. He said he only gave ideas to his personal cook but I think that was the modesty of someone known for greatnese! Although vodka is not normally part of the italian culinary vocabulary this sauce is very good indeed

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.