Directions

• Boil the Pasta: Fill a large pot with about 4 quarts of water and salt it generously. Bring to a boil, add the penne, and cook until al dente according to the package instructions. Drain into a colander.

• Sauté the Aromatics: While the water boils, heat olive oil in a large sauté pan over medium-low heat. Add the garlic, salt, red pepper flakes, and black pepper. Cook for about 4 minutes until the garlic is soft, stirring frequently.

• Deglaze with Vodka: Remove the pan from the heat (to prevent flare-ups) and pour in the vodka. Return the pan to medium-high heat and simmer for about 2 minutes, or until the liquid has reduced by half.

• Cook the Tomatoes: Stir in the crushed tomatoes and simmer for 5 minutes to cook off the raw tomato flavor.

• Cream the Sauce: Reduce the heat to medium-low. Stir in the heavy cream and butter. Once the butter has melted, take the pan off the heat.

• Blend for Smoothness: Use an immersion blender (or a standard blender) to process the sauce until it is completely smooth.

• Thicken: Return the smooth sauce to the pan and simmer for another 3 minutes until slightly thickened. Taste and adjust salt or pepper if needed.

• Combine and Serve: Add the cooked pasta to the sauce. Toss in the 1/4 cup of Pecorino, basil, and parsley. Stir until every noodle is evenly coated. Serve immediately with extra cheese on top.