Vodka Pasta from Trattoria by Patricia Wells
1/4 cup olive oil
4 plump minced garlic gloves
1/2 tsp red pepper
One 28 oz can tomatoes in juice
One pound penne
2 tablespoons vodka
1/2 cup heavy cream
1/2 cup snipped Italian Parsley
Combine oil, garlic, pepper and salt and coat with oil. Cook over medium heat until garlic is gold, but not brown. Crush tomatoes into skillet. Simmer, uncovered about 15 minutes.
Meanwhile in 6 quarts of boiling water, add 3 tablespoons salt and cook penne until al dente
Add pasta to tomato sauce. Toss. Add vodka. Toss. Add cream. Toss. Cover, reduce heat to low and let sit 1-2 minutes. Add parsley. Toss. Add to warmed, shallow pasta bowls and serve immediately. Traditionally, cheese is not served with this dish.