A creamy, spicy twist on tomato sauce.
1/4 c. olive oil
4 cloves garlic, minced
1/2 t. crushed red pepper flakes
28 oz. crushed tomatoes
3/4 t. fine sea salt
1 lb. penne pasta
2 T. vodka
1/2 c. heavy cream
1/4 c. chopped fresh flat leaf parsley
2 Italian sausages (optional)
In a large skillet, heat oil over medium heat. If using sausage, remove casing and add meat to the pan. Cook, breaking up the meat, until brown. Add garlic and red pepper flakes and cook, stirring until garlic is golden brown. Add tomatoes and salt and bring to a boil. Reduce heat and simmer 25 minutes.
Meanwhile, in a large pot of boiling salted water, cook penne according to pkg. directions. Drain. Return penne to the pot. Add vodka and cream to sauce and bring to a boil. Stir sauce into pasta and cook over low heat for 1 minute. Stir in parsley and serve.