Vodka penne

This is such an amazing recipe that to this day, members of my family fight over who discovered it. In any case, it's from Patricia Wells' Trattoria, and it's delicious. Best part? At only eight ingredients, it's simple and cheap. Here's what you need:

Oh, and olive oil.

First, pour some olive oil into a pan. (My mom and I used a pot, but technically, you're supposed to use a large fry pan.) Let it heat up and "when it smells good," add your crushed garlic.

Is there any better smell in the world than garlic frying in olive oil? Non, mis amis.

Before the garlic browns, add some crushed red pepper and a pinch (a small pinch) of salt. Let it sit for just a minute, then pour in a can of crushed or diced plum tomatoes.

Action shot!

Stir the tomato, olive oil, and spices and let it simmer over medium-low heat while the water boils and you cook the pasta. Make sure it's al dente and not over-cooked. Drain the pasta and add it to the sauce that has been simmering. By now the sauce should be thicker than it was and all the flavors should be best friends with each other. Throw in the pasta and mix it. Add heavy cream and stir.

Smell frequently in order to fully enjoy this.

Throw in a shot of vodka. If you're like my parents, you only have vodka around for this purpose.

More action shots!

Let the alcohol simmer off a little bit before serving. You can add as much pasta as you want, but my grandmother always preferred it with a higher sauce-to-pasta ratio, so that's how my mom makes it. I personally prefer it a little thicker, with more pasta, but it's up to you.

Traditionally, this dish is served without cheese toppings and with parsley or basil on top. Serve it with a crisp white wine or a strong white wine that can stand up to spices.

Yesssssssssssss.

I'm seriously in love with this recipe — I had two servings, and my family and I cleaned our plates with slices of bread and our fingers. (Yes, we almost reduced ourselves to licking our plates.)

Vodka Penne
Ingredients:
1/4 cup olive oil
4 plump garlic cloves, crushed
1/2 teaspoon crushed hot red pepper flakes
Sea salt
28 ounces canned crushed tomatoes
1 pound dried tubular pasta (penne)
2 tablespoons vodka
1/2 cup heavy cream

To make:
1. In an unheated skillet large enough to hold the pasta later, heat olive oil, then add garlic, then red pepper, then salt. Cook over moderate heat just until the garlic turns golden, but doesn't brown, about two to three minutes.
2. Add tomatoes and stir to blend. Let it simmer uncovered until the sauce begins to thicken.
3. In a large pot, boil water and cook the pasta until it's tender but firm to bite.
4. Drain the pasta, then add it to the skillet with the tomato sauce.
5. Add cream and toss.
6. Add vodka and toss.
7. Cover, reduce the heat, and let it rest for a few minutes so the pasta can absorb the sauce.
8. Transfer to warmed shallow pasta bowls and serve immediately, with parsley on top and without cheese.
9. Bask in the praise of whomever you're cooking for.