Penne alla Vodka
This take on a favorite Italian-American pasta dish is more tomatoey than most versions. For a creamier sauce, add another 2 Tbs. cream.
12 oz. penne
1 28-oz. can whole peeled plum tomatoes in juice, preferably San Marzano
1/4 cup extra-virgin olive oil
5 large cloves garlic, smashed
1/4 tsp. crushed red pepper flakes
1/3 cup vodka
1/2 cup heavy cream
1/2 cup coarsely grated Parmigiano-Reggiano
2 Tbs. chopped fresh flat-leaf parsley
1). Bring a large pot of well-salted water to a boil. Boil the pasta for 1 minute less than package directions for al dente.
2). Meanwhile, pour the tomatoes into a large bowl and use your hands to break them up.
3). Heat the oil and garlic in a 12-inch skillet over medium-low heat. Cook, stirring occasionally, until the garlic is golden brown, about 4 minutes. Discard the garlic.
4). Add the tomatoes (and their juice) and the red pepper flakes to the garlic oil; raise the heat to medium high and cook, stirring occasionally, until the sauce thickens slightly, about 8 minutes.
5). Add the vodka and cook for about 2 minutes to mellow the alcohol. Stir in the heavy cream and 1-1/2 tsp. salt.
6).Drain the pasta and add to the skillet. Toss over medium heat until the pasta has absorbed some of the sauce, about 3 minutes. Serve sprinkled with the cheese and parsley.
Source: Fine Cooking Penne alla Vodka