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Ingredients
- 1/4 c. extra-virgin extra virgin olive oil
- 4 x garlic cloves, chopped
- 1/2 tsp crushed red pepper, or possibly to taste
- Â Â sea salt
- 28 ounce crushed tomatoes in puree
- 1 lb penne
- 2 Tbsp. vodka
- 1 c. heavy cream
- 1/4 c. fresh flat-leaf parsley, minced
Directions
- In an unheated skillet large sufficient to hold the pasta later on, combine oil, garlic, crushed red peppers and a healthy pinch of salt, stirring to coat with oil.
- Cook over moderate heat just till the garlic turns golden brown but not brown, 2 to 3 min. If using whole canned tomatoes, place a food mill over the skillet and pure'e tomatoes directly into it. Crushed tomatoes can be added directly.
- Stir to blend, and simmer, uncovered, till sauce begins to thicken, about 15 min. Taste for seasoning.
- Meanwhile, in a large pot, bring 6 qts of water to a rolling boil. Add in 3 Tbsp. salt and the penne, stirring to prevent sticking. Cook till tender but hard to the bite. Drain thoroughly.
- Add in the liquid removed pasta to the skillet with the tomato sauce. Toss. Add in the vodka, toss again, then add in the cream and toss. Cover, reduce the heat to low for 1 to 2 min to allow the pasta to absorb the sauce. Add in the parsley and toss again. Transfer to warmed shallow soup bowls and serve immediately.
- (Traditionally, cheese is not served with this dish.)
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