- 6
Ingredients
- 1/4 cup extra virgin olive oil
- 4 plump fresh garlic cloves, minced
- 1/2 tsp. crushed red peppers (hot red pepper flakes), or to taste
- Sea salt
- One 28-ounce can peeled Italian tomatoes in juice or one 28-ounce can crushed tomatoes in puree
- 1 pound dried Italian tubular pasta, such as penne
- 2 Tbsp. vodka
- 1 cup heavy cream
- 1/4 cup flat-leaf parsley leaves, snipped with a scissors
Preparation
Step 1
In an unheated skillet large enough to hold the pasta later on, combine the oil, garlic, crushed red pepper and a pinch of salt, stirring to coat with the oil. Cook over moderate heat just until the garlic turns golden but does not brown, 2 to 3 minutes. If using whole canned tomatoes, place a food mill over the skillet and puree the tomatoes directly into it. Crushed tomatoes can be added directly from the can. Stir to blend, and simmer, uncovered, until the sauce begins to thicken, about 15 minutes. Taste for seasoning.
Meanwhile in a large pot, bring 6 quarts of water to a rolling boil. Add 3 Tbsp. salt and the penne, stirring to prevent the pasta from sticking. Cook until tender but firm to the bite. Drain thoroughly.
Add the drained pasta to the skillet with the tomato sauce. Toss. Add the vodka, toss again, then add the cream and toss. Cover, reduce the heat to low, and let rest for 1 to 2 minutes to allow the pasta to absorb the sauce. Add the parsley and toss again. Transfer to warmed shallow soup bowls and serve immediately. (Traditionally, cheese is not served with this dish.)