Ingredients
1 tablespoon olive oil
6 garlic cloves, minced
Pinch of red-pepper flakes
1 can (28 ounces) whole peeled tomatoes, with juice
3 tablespoons tomato paste
1 teaspoon sugar
1/3 cup vodka
Coarse salt
1/2 cup heavy cream
1 pound penne or other short tubular pasta
Finely grated Parmesan cheese, for serving
Preparation
In a medium saucepan, heat oil over medium heat. Add garlic and red-pepper flakes; cook until fragrant, about 30 seconds. Add tomatoes and their juice, breaking tomatoes up with a wooden spoon.
Stir in tomato paste, sugar, vodka, and 3/4 cup water; season with salt. Simmer over medium heat, stirring occasionally, until sauce has thickened, 20 to 25 minutes. Stir in cream; cook just until heated through (do not boil).
Meanwhile, cook pasta in a large (5-quart) pot of boiling salted water until al dente, according to package instructions. Drain, and return to pot.
Add sauce to pasta, and toss to combine. Serve immediately, sprinkled with Parmesan.
