Attack Of The Killer Tomato Sauce With Penne

• 2 cloves garlic, peeled
• 5 tablespoons olive oil
• 1 1/2 lbs ripe fresh tomatoes or 1 1/2 lbs canned tomatoes, drained
• salt & freshly ground black pepper
• 1/2 teaspoon hot red pepper flakes
• 1 lb dried penne
• 15 sprigs Italian parsley, leaves only
• 2 tablespoons vodka
• 1 cup heavy cream
• coarse salt

1. Coarsely chop the garlic.
2. Find a sauce pan or skillet that will be large enough for all the cooked pasta and sauce at the end.
3. Heat the oil the saucepan over medium heat and when the oil is warm add the chopped garlic and saute for 3 minutes.
4. If using fresh tomatoes, cut them into 1-inch pieces.
5. Add the fresh or canned tomatoes to the pan and cook for 20 minutes.
6. Season to taste with salt and pepper, then add the red pepper flakes.
7. Bring a large pot of cold water to a boil.
8. Meanwhile, place the pan with the sauce over low heat and let it simmer while you cook the pasta.
9. Add coarse salt to the boiling water, then add the pasta and cook for 8 to 11 minutes.
10. How long it cooks really depends on the brand of pasta.
11. You should let it go for 1 minute less than for normal al dente.
12. Meanwhile, coarsely chop the parsley.
13. Drain the pasta and add it to the pan with the tomato sauce.
14. Add the vodka, mix very well, and raise the heat to medium.
15. Saute for 1 minute, stirring the pasta vigorously with a wooden spoon.
16. Add the cream, and taste for salt and pepper.
17. Mix for 30 seconds to allow the cream to get well absorbed into the pasta, then sprinkle on the parsley.
18. Transfer pasta to a serving dish, and serve immediately.

garlic, olive oil, tomatoes, salt, hot red pepper, penne, italian parsley, vodka, heavy cream, salt

Taken from www.food.com/recipe/attack-of-the-killer-tomato-sauce-with-penne-65956 (may not work)