1 35 oz. can Italian plum tomatoes
1 lb. penne pasta
¼ cup olive oil
8 garlic cloves, crushed
¼ cup LVOV Vodka
½ cup heavy cream
Salt and pepper to taste
Crushed red pepper to taste
Chopped parsley to taste
About ¾ cup Italian-style cheese, plus extra to taste
Whir tomatoes and their liquid in a food processor until just finely chopped.
Heat olive oil over medium heat in a large skillet. Add crushed garlic and brown gently.
Slowly add tomatoes and vodka to skillet and bring to a simmer. Add salt and crushed red pepper.
Meanwhile, cook pasta al dente according to directions. Just before pasta is ready, add cream to the sauce. Drain and stir in the pasta. Add salt, pepper, and crushed red pepper to taste. Add chopped parsley and simmer, stirring, until sauce thickens and all the pasta is coated. Stir in grated cheese and serve, topping with extra cheese if desired.