Penne Alla Bettola

• 4 tablespoons extra-virgin olive oil
• 4 garlic cloves Plump fresh, minced
• 1/2 teaspoon hot red pepper flakes or to taste
• sea salt
• 28 ounces Italian plum tomatoes in juice
• 1 pound penne pasta
• 8 ounces double cream fl, 250 ml
• 2 tablespoons vodka
• 1 ounce chopped parsley

1. In an unheated frypan 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 garlic turns golden but does not brown - 2-3 mins. Add tomatoes and crush them. Stir to blend and simmer uncovered until the sauce begins to thicken, about 15 mins. Taste for seasoning.
2. Meanwhile cook pasta in normal fashion until al dente.
3. Add the drained pasta to 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 1-2 mins so that the pasta can absorb the sauce. Add the parsley and toss again.

extravirgin olive oil, garlic, hot red pepper, salt, italian plum tomatoes, penne pasta, cream fl, vodka, parsley

Taken from www.yummly.com/recipe/Penne-Alla-Bettola-1669132 (may not work)