Recipe for 4
500gr penne pasta
1 can tomatoes, diced
1/3 cup water
3 tablespoons olive oil
5 cloves garlic, peeled and lightly crushed (do not chop)
1/4 cup vodka
1/2 cup heavy cream
3 tablespoons chopped fresh parsley
3/4 cup freshly grated Parmigiano-Reggiano, (you may use more if you like)
1/2 teaspoon salt
1/2 teaspoon freshly grated black pepper
Prepare the pasta according to the package directions for al dente. Remove the pasta from the pot, drain and place under running water to cool down. Return to the pot and add two tablespoons olive oil. Stir and keep the pot away from heat.
Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add the crushed garlic to the hot oil. Cook, until the garlic is lightly browned, about 3 minutes. Lower the heat and add the tomatoes and water. Bring to a boil, season with salt and pepper, and boil covered for 8-10 minutes. When the sauce starts to thicken, add the vodka, and keep the heat low. Wait 2-3 minutes for the alcohol to evaporate and add the heavy cream. Uncover, stir occasionally and simmer until sauce thickens.
Before serving fish out the garlic. When its time to serve, pour the cooked pasta into the skillet with the sauce and place on low heat. Add half the cheese and stir softly to mix.
When the penne is warm enough, serve into individual bowls and sprinkle with some extra cheese and freshly chopped parsley.