Penne alla Vodka

By Joschef

Whether or not this dish of tube-shaped penne pasta lavished with a peppery, vodka-laced cream and tomato sauce was created in Italy is a matter of heated debate in some quarters; some say it was the result of aggressive marketing on the part of vodka importers. Whatever the case, it has become firmly entrenched as an Italian American classic.

Ingredients

• Kosher salt, plus more to taste
• 1 lb. penne
• 1/4 cup olive oil
• 1 tsp. crushed red chile flakes
• 12 cloves garlic, thinly sliced lengthwise
• 1 32-oz. can whole, peeled tomatoes in juice, crushed by hand
• 1/4 cup vodka
• 3/4 cup heavy cream
• 1 cup parmesan
• Freshly ground black pepper, to taste
• Finely chopped parsley, to garnish

Preparation

Step 1

Bring a large pot of salted water to a boil over high heat;
add penne, and cook, stirring, until al dente, about 11 minutes. Meanwhile, heat oil in a 6-qt. saucepan over medium heat; add chile flakes and garlic, and cook, stirring, until soft and lightly browned, about 3 minutes.
Add tomatoes and vodka, and cook, stirring, until slightly reduced, about 5 minutes.
Stir in cream and cheese, season with salt and pepper, and stir until smooth.
Drain pasta, and transfer to pan with sauce; toss pasta with sauce until evenly coated.
Transfer to a serving platter and sprinkle with parsley