Description

This Italian dish is simply wonderful. The vodka helps release the flavors and if you are worried about it being alcohol, 99% of it cooks off, so no worries. Serve with a salad and crusty bread.

Ingredients

• 1/4 c. extra virgin olive oil
• 5 plump fresh garlic cloves, minced
• 1/2 t. crushed red pepper flakes, or to taste
• 28 oz. can Italian plum tomatoes (whole peeled) in juice, like San Marzano
• 1 lb. dry penne pasta
• 2-4 T. vodka, to taste
• 1/4-1/2 c. heavy whipping cream
• 1/4 c. + flat leaf parsley, chopped
• sea salt, to taste
• freshly ground black pepper, to taste
• reserved pasta water, if desired

Steps

1. In an unheated saute pan large enough to hold the pasta, combine the oil, garlic, crushed red pepper and a generous pinch of salt. Stir to coat with the oil. Cook over medium heat until garlic turns golden but not brown, 2-3 minutes.
2. Coarsely crush the tomatoes in a bowl with the juices with your hands or a potato masher. Add to the oil, garlic mixture and stir to blend. Simmer, uncovered, until sauce begins to thicken, about 15 minutes. Taste for seasoning and adjust as needed.
3. Bring 5-6 quarts of water to a rolling boil in a large pot. Add 3 T. sea salt and the pasta; stir.