SERVES 8
1 lb penne pasta, cooked aldente
2 tablespoons extra virgin olive oil
1 onion, finely chopped
4 cloves garlic, crushed and chopped
2 (28 ounce) cans crushed tomatoes
1 pinch hot pepper flakes
3/4 cup vodka
salt and pepper
2 tablespoons fresh parsley, chopped
3/4 cup heavy cream
parmigiano-reggiano cheese
Put the olive oil into the pan and add the onions and garlic. Turn on the heat to medium-low and gently cook for a few minutes.
Add the red pepper flakes cook 1 minute.
Add crushed tomatoes. Raise the heat to medium and bring the mixture to a boil. Add the vodka and a pinch of salt and pepper.
Simmer uncovered for about 8 minutes overmedium-low heat.
Add the cream and lower the heat.
Add drained pasta and toss in parsley.
Stir to coat well and grate a generous amount of parmesan into the pasta using a microplane grater.