Penne with vodka & spicy tomato-cream sauce

Yield: 6 Servings

Ingredients:

1/4 c Extra-virgin olive oil
4 Plump fresh garlic cloves -- Minced
1/2 ts Crushed red peppers -- (hot Red pepper flak Or to taste Sea salt
1 28 oz Can - Or 1 28-oz can crushed Tomatoes in puree
1 lb Dried Italian tubular pasta Such as penne
2 tb Vodka
1 c Heavy (whipping) cream
1/4 c Fresh flat-leaf parsley

Instructions:

Leaves -- snipped Peeled Italian plum tomatoes In juice In an unheated skillet large enough to hold the pasta later on combine oil garlic crushed red peppers and a pinch of salt stirring to coat with oil. Cook over moderate heat just until the garlic turns golden but not brown 2 to 3 minutes. If using whole canned tomatoes place a food mill over the skillet and puree tomatoes directly into it. Crushed tomatoes can be added directly. Stir to blend and simmer uncovered until sauce begins to thicken about 15 minutes. Taste for seasoning. Meanwhile in a large pot bring 6 quarts of water to a rolling boil. Add 3 tablespoons salt and the penne stirring to prevent sticking. Cook until tender but firm to the bite. Drain thoroughly. Add the drained pasta to the skillet with the tomato sauce. Toss. Add the vodka toss again then add the cream and toss. Cover reduce the heat to low for 1 to 2 minutes to allow the pasta to absorb the sauce. Add the parsley and toss again. Transfer to warmed shallow soup bowls and serve immediately. (Traditionally cheese is not served with this dish.) Per serving: 537 calories 12 gm protein 64 gm carbohydrates 25 gm fat 11 gm saturated fat 54 mg cholesterol 237 mg sodium From: The Washington Post 12/29/93 Yield: 6 serving Recipe By : BWILLS@fhssmtp.redstone.army.mil