Penne Pasta with Pink Vodka Sauce
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INGREDIENTS 2 to 3 cloves garlic, finely minced 5 tablespoons olive oil 1-1/2 pounds ripe, fresh tomatoes OR 1-1/2 pounds imported Italian tomatoes, drained Salt and freshly ground black pepper 1/2 teaspoon hot red pepper flakes 1 pound dried penne, preferably imported Italian 6 to 8 large basil leaves, sliced into ribbons 2 tablespoons vodka 1 cup heavy cream Coarse-grained salt Heat the oil in a medium-sized saucepan over medium heat and when the oil is warm, add the chopped garlic and sauté for 1 minute. If using fresh tomatoes, cut them into 1-inch pieces. Add fresh or canned tomatoes to the pan and cook for 20 minutes. Season to taste with salt and pepper, then add the red pepper flakes. Simmer the sauce as you cook the pasta. Add coarse salt to boiling water, then add the pasta and cook for 8 to 11 minutes, depending on the brand. Drain the pasta and add it to the skillet with the tomato sauce. Add the vodka, mix very well, and raise heat to medium. Sauté for 1 minute, stirring the pasta vigorously with a wooden spoon. Add the cream; taste for salt and pepper. Mix for 30 seconds to allow the cream to get well absorbed into the pasta, then sprinkle on the parsley. Transfer pasta to a warmed serving dish, and serve immediately.