28ouncescanned whole plum tomatoes,drained and chopped
¼cupvodka
¼teaspooncrushed red pepper flakes
½cupheavy cream
1poundpenne
12basil leaves,chopped
Salt and freshly cracked black pepper
½cupgrated Parmesan
Instructions
Heat olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until just beginning to color, about 1 minute. Stir in tomatoes, vodka, and crushed red pepper. Simmer briskly for 10 minutes.
Meanwhile, bring a large pot of water to a boil over high heat and cook pasta according to package directions.
Stir the heavy cream into the tomato mixture and heat through. Add basil leaves and season with salt and black pepper to taste. Remove from the heat and stir in the Parmesan.
Drain the pasta and toss it with the sauce. Top with additional Parmesan cheese if desired.