Vodka Pasta

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. 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 purée 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 Tbs salt and the penne, stirring to prevent 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, but I love Parm.)