- 6 quarts water
- 1 (32-oz) can Italian plum or stewed tomatoes
- 1 lb. penne pasta
- 1/4 cup olive oil
- 10 cloves garlic, peeled
- crushed hot red pepper flakes
- 1/4 cup vodka
- 1/2 cup heavy cream
- 2 Tbsp. unsalted butter or olive oil
- 2-3 Tbsp.chopped fresh Italian parsley
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
Bring 6 quarts salted water to a boil in a 8-quart pot over high heat and cook the pasta according to directions.
Meanwhile, pour the tomatoes and their liquid into a food processor or blender and process until blended.
Heat the oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Add the tomatoes, careful not to splatter as the oil will be hot. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Add the vodka and simmer until the pasta is ready.
Just before the pasta is done, scoop out the garlic cloves and discard. Add the cream and the 2 tablespoons butter or oil, and incorporate into the sauce.
Drain the pasta and place in a pasta platter and pour sauce over pasta. Sprinkle with Parmigiano-Reggiano cheese and parsley. Serve immediately.