Penne alla vodka

DIRECTIONS

• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Pour the tomatoes and their liquid into the work bowl of a food processor.
• Using quick on/off pulses, process the tomatoes just until they are finely chopped.
• (Longer processing will aerate the tomatoes, turning them pink.) Stir the penne into the boiling water.
• Bring the water back to a boil, stirring frequently.
• Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium heat.
• Whack the garlic cloves with the side of a knife and add them to the hot oil.
• Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes.
• Lower the work bowl with the tomatoes close to the skillet and carefully slide the tomatoes into the pan.
• Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes.
• Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.
• Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream.
• Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce.
• If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
• If not, drain the pasta, return it to the pot, and pour in the sauce.
• Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce.
• Check the seasoning, adding salt and red pepper if necessary.
• Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.
• Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix.
• Serve immediately, passing additional cheese if you like.