#If you don’t have chilli vodka, add a small, finely chopped chilli at the same time as the garlic and use ordinary vodka instead.#
Cook the pasta in salted, boiling water until al dente or according to the timings on the packet.
Meanwhile, heat the butter in a small saucepan, add the tomatoes and garlic and cook for 3 minutes. Add the vodka and boil rapidly for 2 minutes. Reduce the heat and simmer for 2-3 minutes, then stir in the cream and simmer gently for a further 5 minutes. Add salt and pepper to taste.
Drain the pasta and return it to the warm pan. Add the sauce and mix well. Serve topped with Parmesan, chives and pepper.