400g pasta ribbons
100ml single cream
a glass of vodka
Heat the single cream in a pan on low heat, stir in the vodka little by little and add a pinch of sugar, salt and pepper and nutmeg. Stir continuously. Sprinkle with cayenne pepper and set aside.
Cook the pasta in plenty of salted water and a teaspoon of butter. When the pasta is cooked "al dente", serve in a preheated dish.
Mix with the vodka sauce and add Avruga to taste. Stir carefully and serve at once.