The first use of vodka in a pasta dish is attested on 1974, when the famous Italian actor Ugo Tognazzi published the cookbook L'Abbuffone (means "the bouffe-men", named after the Tognazzi's movie La Grande Bouffe), which included his recipe of pasta all'infuriata (furious pasta), described as a sort of pasta all'arrabbiata, made with ½ kg of penne, ½ kg of fresh peeled tomatoes, a shot of vodka, chili pepper, oil, garlic, and bay leaves. Tognazzi suggested also that, if using a Polish Vodka with chilli ("formidable, tremendous, very strong, very hot, deadly"), the natural chilli pepper can be omitted.[4]