Penne alla Vodka (Italian-American)

Whether or not this dish of tube-shaped penne pasta lavished with a peppery, vodka-laced cream and tomato sauce was created in Italy is a matter of heated debate in some quarters; some say it was the result of aggressive marketing on the part of vodka importers.

sea salt
1 lb penne
¼ cup extra-virgin olive oil
1 tsp. crushed red chile flakes
12 cloves garlic, thinly sliced lengthwise
1 (32 oz) can whole tomatoes, peeled, with juices, crushed by hand
¼ cup vodka
¾ cup heavy cream
1 cup Parmesan cheese
black pepper, freshly ground

Garnish:
fresh parsley, finely chopped

Bring a large pot of salted water to a boil over high heat; add penne and cook, stirring, until al dente, about 11 minutes.

Meanwhile, heat oil in a 6 qt saucepan over medium heat; add chile flakes and garlic, and cook, stirring, until soft and lightly browned, about 3 minutes. Add tomatoes and vodka, and cook, stirring, until slightly reduced, about 5 minutes. Stir in cream and cheese, season with salt and pepper, and stir until smooth.

Drain pasta, and transfer to pan with sauce; toss pasta with sauce until evenly coated.

Transfer to a serving platter and sprinkle with parsley.

Makes 4-6 servings.