Attack of the Killer Tomato Sauce with Penne

READY IN: 45mins
Recipe by Mirj2338

This is one of those pasta recipes where the pasta really takes a back seat to the sauce. The sauce really is amazing, or as one of my kids would say, "Killer!"

Top Review by Dr. Jenny

DH and I enjoyed this easy, tasty recipe for lunch today. I liked that it contained ingredients that I typically have on hand and it was good comfort food for a cold day like today in Michigan. I used canned tomatoes, and made no modifications to the recipe. I liked the kick from the hot pepper flakes, the creaminess of the sauce, and the fresh parsley. This was very simple, but good. Thanks for posting. I would make this again.

Ingredients Nutrition


  1. Coarsely chop the garlic.
  2. Find a sauce pan or skillet that will be large enough for all the cooked pasta and sauce at the end.
  3. Heat the oil the saucepan over medium heat and when the oil is warm add the chopped garlic and saute for 3 minutes.
  4. If using fresh tomatoes, cut them into 1-inch pieces.
  5. Add the fresh or canned tomatoes to the pan and cook for 20 minutes.
  6. Season to taste with salt and pepper, then add the red pepper flakes.
  7. Bring a large pot of cold water to a boil.
  8. Meanwhile, place the pan with the sauce over low heat and let it simmer while you cook the pasta.
  9. Add coarse salt to the boiling water, then add the pasta and cook for 8 to 11 minutes.
  10. How long it cooks really depends on the brand of pasta.
  11. You should let it go for 1 minute less than for normal al dente.
  12. Meanwhile, coarsely chop the parsley.
  13. Drain the pasta and add it to the pan with the tomato sauce.
  14. Add the vodka, mix very well, and raise the heat to medium.
  15. Saute for 1 minute, stirring the pasta vigorously with a wooden spoon.
  16. Add the cream, and taste for salt and pepper.
  17. Mix for 30 seconds to allow the cream to get well absorbed into the pasta, then sprinkle on the parsley.
  18. Transfer pasta to a serving dish, and serve immediately.

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