Step 1

In a medium saucepan, heat the oil until it shimmers.

Step 2

Add the pepper flake and swirl for a few seconds to flavor the oil.

Step 3

Pour in the jar of your favorite marinara sauce and stir well.

Step 4

Bring to a simmer.

Step 5

Add the vodka to the empty jar and swirl it around to get as much sauce out as you can. Add this to the pan.

Step 6

Simmer and stir for about 5 minutes just to reduce the sauce a bit.

Step 7

Whisk in the cream cheese until melted, and then, over low heat, stir in the grated Pecorino Romano.

Step 8

Taste, and if needed, add the balsamic for a bit of brightness. I quite liked it in mine.

Step 9

Cook the pasta according to package directions for about half the time called for.

Step 10

Add the very al dente pasta and about 1/2 cup of the pasta water to the sauce and stir well over high heat and at a vigorous boil until the pasta is done and the sauce beautifully coats every piece of penne.

Step 11

You'll know it is done when the sauce has reduced back down to its original texture and beautifully coats the now perfectly-cooked pasta.

Step 12

For an extra-silky sauce, add about 1 1/2-2 Tablespoons of additional olive oil as you boil and stir. The extra oil will emulsify into the sauce yielding a dreamy texture.

Step 13

Serve with extra grated cheese and freshly ground black pepper.

Step 14

Enjoy!