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Fireside Pasta

DIRECTIONS

First, prepare the marinade. In a medium-sized pot, simmer the vodka, chiles, and shallots for 5 minutes. Allow to cool then transfer to a glass bowl. Cut the artichoke hearts in half and add them to the marinade. Cover and refrigerate 2 hours.
At the end of the marinating time, cook the pasta al dente according to package directions.
While the pasta is cooking, remove the marinated artichokes with a slotted spoon and transfer them to a small bowl. Set aside.
Pour the marinade into a medium-sized pot and simmer. Add the tomato sauce and Cottage Creme, reduce the heat, and cover. Cook the sauce over low heat, stirring occasionally, until it has thickened slightly (about 5 minutes). Take care that the sauce does not boil.
Stir the artichoke hearts into the sauce and cook, stirring, until thoroughly heated (2 to 3 minutes). Add the Asiago cheese, salt, and pepper. Cover and remove from the heat.
Drain the pasta and return it to the cooking pot. Add the artichoke sauce and toss gently.
Transfer the pasta to a large, warmed serving bowl, and garnish with a sprig of parsley. Serve hot.