Description

Not dining in a restaurant doesn't mean you can't have a restaurant quality meal. Enjoy this delicious, vegetarian pasta in a creamy, rich sauce that's so easy, you can serve it on a busy weeknight.

Ingredients

• 16 oz. penne pasta
• 2 T. olive oil or butter
• 2 t. garlic
• 1/2 t. crushed red pepper flakes, plus more for garnish
• 28 oz. can Italian style or San Marzano whole tomatoes
• 1/4 c. vodka
• 1 c. heavy cream
• 3/4 c. grated or shredded Parmesan cheese, plus more for serving
• salt and pepper, to taste
• 2 T. freshly chopped parsley

Steps

1. Cook pasta in well salted boiling water according to package directions; drain; set aside.
2. While pasta is cooking, make sauce. Melt butter (or use olive oil) in a large pot over medium heat; add garlic and red pepper flakes; saute for 30 seconds.
3. Place tomatoes in a blender or food processor; puree until smooth; pour into the pot; add vodka; simmer sauce for 10 minutes over medium-low heat. Stir in heavy cream and Parmesan cheese; simmer for 5 minutes or until thickened. Season with salt and pepper, to taste.