|• Kosher salt|
|1 lb • Penne|
|1/4 cup • Olive oil|
|1 tsp • Pierre Poivre|
|1 tsp • Crushed red pepper flakes|
|12 • Garlic cloves • sliced thin|
|1 • 32-oz. can whole, peeled tomatoes in juice|
|1/4 cup • Vodka|
|3/4 cup • Heavy cream|
|1 1/2 cup • Parmesan cheese - grated|
Bring a large pot of salted water to a boil, and cook the penne about 12 minutes, until al dente.
While the penne is cooking, heat oil in the botom of a large saucepan and add the garlic and chile flakes and cook until soft and fragrant. Add the can of tomatoes, crushing them by hand as you put in the pan, and cook for 5-10 minutes until the tomatoes have reduced a little.
Stir in the cream, cheese and Pierre Poivre, and stir until smooth and pink-ish.
Drain the pasta and place it in the pan with the sauce to dress. Toss until evenly coated and serve.