~Penne with Vodka~ submitted by Smurf
		1/4 cup extra virgin olive oil 4 garlic cloves, minced 1/2 tsp crushed hot red pepper (optional) salt 28 oz can plum tomatoes with juice 1 lb penne or other dried tubular pasta 2 Tbsp vodka 1 cup whipping cream 1/4 cup chopped flat leaf parsley In unheated skillet large enough to hold pasta later in, combine oil, garlic, red pepper and pinch of sald.  Stir to coat with oil.  Cook over moderate heat until garlic is golden, 2-3 minutes Puree or crush tomatoes.  Stir into skillet and simmer uncovered until sauce begins to thicken, about 15 minutes.  Taste for seasoning. Meanwhile, cook pasta according to package directions in large pot of boiling, salted water.  Drain. Add to tomato sauce and toss.  Add vodka: toss. Add cream: toss.  Let sit 1-2 minutes to absorb sauce.  Add parsley and toss. Transfer to warmed shallow soup bowls and serve.  (Traditionally, cheese is not served with this dish.) Makes 6-8 servings.