Penne with Vodka Sauce
1/4 cup extra virgin olive oil
6 cloves garlic-minced
Hot sauce to taste
1-28 ounce can crushed tomatoes
1 pound penne gluten free
2 tablespoons vodka
1 cup heavy cream
1. In an unheated skillet large enough to add the pasta later, combine the oil, garlic, hot sauce and 1 teaspoon of salt, stirring to coat with the the oil. Cook over low-moderate heat for 2-3 minutes. Do NOT brown garlic. Add crushed tomatoes. Stir to blend, and simmer, uncovered until the sauce thickens, about 15 minutes. (This step is super important. The sauce needs to thicken for the flavors to intensify. So the amount of time you cook it is less important than the consistency. You may need to cook it longer than 15 minutes.) Taste for seasoning.
2. Meanwhile, bring 6 quarts of water to a rolling boil. Add 2-3 tablespoons of salt and the penne. Stir to prevent sticking and cook until al dente. Drain thoroughly.
3. Add the drained pasta to skillet with the tomato sauce. Toss. Add the vodka, and toss again, then add the cream and toss. Cover, reduce the heat to low, and let rest for 1 to 2 minutes to allow the pasta to absorb sauce.