Copyright Thomas Saaristo  All Rights Reserved
Penne alla vodka
I make this year round by using diced canned tomatoes and save the end of summer
tomatoes for uncooked recipes

2 14 ounce cans diced tomatoes (Muir Glen or Red Gold recommended)
1/3 cup extra  virgin olive oil
2 garlic cloves, very thinly sliced
1/4 cup vodka
1/4 House salt + up to 1 teaspoon for seasoning
Black peppercorns in a pepper mill
Pinch of red pepper flakes
1 pound penne
1/2 cup heavy cream
1/3 cup freshly minced parsley

Drain the tomatoes and set aside

In a large fry pan over medium heat, warm the olive oil. Add the garlic and saute until
just starting to turn golden, 1 to 2 minutes. Remove the pan from the stovetop and add
the vodka. Return the pan to medium heat and cook until reduced by half. Add the
tomatoes, salt, freshly ground black pepper and red pepper flakes and simmer,
uncovered, 10 minutes

Meanwhile, bring a large pot of water to a boil over high heat. Slowly add 1/4 salt
followed by the pasta. Give everything a big stir and cook until al dente, 9 to 11

Reserve 1 cup of cooking liquid then drain the pasta and the tumble it into the sauce

Add the cream and cook, stirring, over medium heat until the pasta is well coated with
the sauce, about 2 minutes. Taste for seasoning

Penne alla vodka can be served family style in a large earthen ware bowl, or divided
among large shallow bowls and garnish with parsley