Ingredients
Ingredients
28 oz. can crushed tomatoes
1 pound dried pasta- penne or ziti
½ cup light cream
1/3 cup freshly grated pecorino romano cheese
1-2 TB crushed red pepper flakes
1/3 cup hot pepper vodka
Garlic salt and pepper
½ stick butter
¼ cup extra virgin olive oil
1/3 cup finely diced hot elephant garlic
Garnish: fresh chopped parsley
Preparation
In a 2- quart sauce pan, heat crushed tomatoes and 1/3 can of water over low heat. Season with garlic salt, pepper and red pepper flakes to taste. Cover and let simmer for 15 minutes, stirring occasionally. Turn off heat.
In a 4- quart pan, cook pasta in boiled salted water according to directions on box and drain into colander. Put pasta in large bowl with a little oil and mix to prevent sticking. Cover.
In a large deep skillet, sauté the garlic, oil and butter over medium heat until the garlic starts to lightly brown. Carefully add the vodka (it will sizzle up), turn heat to low and let it cook for approx. 3 minutes. Turn up heat to medium and add the tomato sauce. Bring to boil on and then let simmer for 10 minutes on low heat.
When you are ready to serve, stir in the cream and pecorino cheese. Add pasta to individual bowls, ladle sauce on top and garnish with chopped fresh parsley.
