Penne alla Bettola - Penne w/ Vodka and Spicy Tomato-Cream

Ingredients

• 1/4 cup (60 ml) extra-virgin olive oil
• 4 plump fresh garlic cloves
• minced
• 1/2 tsp (2 ml) crushed red pepper flakes (or to taste)
• sea salt
• 1 28 oz (784 grm). can peeled Italian plum tomatoes in juice
• OR
• 1 28 oz (784 grm). can crushed tomatoes in puree
• 1 lb (.5 kg). dried Italian tubular pasta
• such as penne
• 2 tbsp (30 ml) vodka
• 1 cup (225 ml) heavy cream
• 1/4 cup (60 ml) fresh flat-leaf parsley leaves
• snipped with scissors

Instructions

1. In an unheated skillet large enough to hold the pasta later on combine the oil, garlic, crushed red peppers, and a pinch of salt, stirring to coat with the oil.
2. Cook over moderate heat just until the garlic turns golden but does not brown, 2-3 minutes.
3. If using whole canned tomatoes, place a food mill over the skillet and puree the tomatoes directly into it.
4. Crushed tomatoes can be added directly from the can.
5. Stir to blend, and simmer, uncovered, until the sauce begins to thicken, about 15 minutes.
6. Taste for seasoning.
7. Meanwhile, in a large pot, bring 6 quarts (5675 ml) of water to a rolling boil.
8. Add 3 tbsp (45 ml) salt and the penne stirring to prevent the pasta from sticking.
9. Cook until tender but firm to the bite; drain thoroughly.
10. Add the drained pasta to the skillet with the tomato sauce; toss.
11. Add the vodka and toss again, then add the cream and toss.
12. Cover, reduce the heat to low, and let rest for 1 to 2 minutes to allow the pasta to absorb the sauce.
13. Add the parsley and toss again.
14. Transfer to warmed shallow soup/pasta bowls and serve immediately.
15. Traditionally cheese is not served with this dish.