Here it is….a great classic penne alla vodka. Everyone loves it, admit, even food snobs like me. This one is creamy, and also super flavorful, others can be cloying and overly rich. This is definitely a Shavuos treat!
12 ounces penne
1 28-oz. can whole peeled plum tomatoes in juice
1/4 cup extra-virgin olive oil
5 large cloves garlic, smashed
1/4 teaspoon crushed red pepper flakes
1/3 cup vodka
1/2 cup heavy cream
1/2 cup coarsely grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
Bring a large pot of well-salted water to a boil. Boil the pasta for 1 minute less than package directions for al dente.
Meanwhile, pour the tomatoes into a large bowl and use your hands to break them up.
Heat the oil and garlic in a 12-inch skillet over medium-low heat. Cook, stirring occasionally, until the garlic is golden brown, about 4 minutes. Discard the garlic.
Add the tomatoes (and their juice) and the red pepper flakes to the garlic oil; raise the heat to medium high and cook, stirring occasionally, until the sauce thickens slightly, about 8 minutes.
Add the vodka and cook for about 2 minutes to mellow the alcohol. Stir in the heavy cream and 1-1/2 tsp. salt.
Drain the pasta and add to the skillet. Toss over medium heat until the pasta has absorbed some of the sauce, about 3 minutes. Serve sprinkled with the cheese and parsley.