Chilli and vodka Rotelle

Slice the chilli in half lengthways, soak it in a bowl with vodka for 24 hours, then remove it. Blanch the tomatoes and once drained, peeled and deseeded chop it finely.Place the tomato in a pan with the milk and the butter, simmer for 10 minutes, reducing the sauce by 1/3, stirring often with a wooden spoon. In the meanwhile cook the pasta in a pan with plenty of boiling salted water.Drain it al dente, toss it in the pan with the tomatoes, add the vodka and mix for a few minutes. Sprinkle with chopped parsley and serve.