1 pound penne pasta
2 cups homemade marinara sauce or 1 (23-1/2-ounce) container refrigerated marinara sauce
1 (14 1/2-ounce) can diced tomatoes in juice
½ head roasted garlic
1/3 cup chopped fresh basil
1/4 cup vodka
3/4 teaspoon dried crushed red pepper
3 pieces grilled chicken or 2 cups leftover roasted chicken, skinned, and cut into 1-inch cubes
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring frequently. Drain. Return to pot.
Meanwhile, heat marinara sauce, tomatoes with juices, roasted garlic, basil, vodka and crushed red pepper in heavy large saucepan over medium heat until hot, about 5 minutes. Add cubed chicken and stir until heated through.
Add sauce to pasta and toss. Season with salt and pepper. Transfer to serving bowl.