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Export 11 ingredients for grocery delivery
Step 1
Puree the tomatoes in a blender, food mill, or an immersion blender and set aside. You can decide how chunky or uniform you’d like the tomatoes to be.
Step 2
Heat the olive oil in a large pot over medium heat. Add the thinly sliced garlic and the basil. Cook for 1-2 minutes, until fragrant and softened.
Step 3
Turn off the heat.
Step 4
Add the vodka to the pan and let it sizzle. Turn the heat back to medium and reduce the vodka until there is about a Tablespoon left.
Step 5
Add the pureed tomatoes and let it simmer for 45 minutes or so, allowing it to reduce and becomes quite thick, not exactly paste-like, but almost. We're going to thin it out with the cream.
Step 6
During the last 12 minutes or so, cook the penne according to package instructions. For saucier pasta, use ¾ lb. instead of the full pound. Reserve 1/4 cup pasta water.
Step 7
Add the heavy cream and the red pepper flakes to the sauce.
Step 8
Add 2 Tablespoons cold butter to the sauce, along with 1/4 cup pasta water. Stir to combine.
Step 9
Season with salt/pepper if desired.
Step 10
Add in the drained pasta.
Step 11
Garnish with roughly chopped parsley and Parmesan cheese and serve!
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