Prep: 1. Boil water for pasta. 2. Peel garlic cloves, leave whole. 3. Grate cheese. Make: 1. Once water boils cook pasta according to package instructions. (Drain the pasta, return it to the pot once done) 2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add peeled garlic to the hot oil. Cook until lightly browned, stirring occasionally, about 3 minutes. 3. Slowly add the tomatoes to the pan, bring to a boil, season with salt and crushed red pepper (about 1 teaspoon, or to taste), and boil 2 minutes. 4. Add the vodka to the tomato mixture, lower the heat to a simmer, and simmer about 5 minutes. 5. Remove the garlic cloves and pour in the cream. 6. Pour the sauce over the pasta and bring to a high simmer. Check the seasoning, adding salt and red pepper flakes if necessary. Simmer until pasta is well coated and heated through. 7. Remove the pot from the heat and add cheese. 8. Serve topped with extra cheese if desired.
Garnish with fresh parsley or basil if desired. We love adding leftover meat for some protein (chicken and shrimp are especially good in this). You can leave the vodka out if you prefer.