Source: Courtesy of Arthur Schwartz
1 pound penne
2 large cloves garlic
2 tablespoons olive oil or butter
2 cups tomato puree or canned crushed tomatoes
1/4 cup vodka
Salt to taste
Hot red pepper flakes to taste
1/2 cup heavy cream
For the penne, bring at least 4 quarts of water to a boil with at least 1 heaping tablespoon of salt.
Meanwhile, over medium-low heat, cook the garlic in the olive oil for about 2 minutes, until soft but not browned.
Add the tomato puree and the vodka. Bring to a simmer and let simmer briskly for 3 minutes. (This cooks off the alcohol.) Season to taste with salt and hot pepper flakes, over-seasoning slightly to account for the cream that will be added.
Put the penne to cook and while it is boiling, add the cream to the tomato sauce and simmer 2 or 3 minutes. Drain the pasta well, toss with the sauce and serve immediately.