- 2 (16 ounce) packages penne pasta
- 1/2 cup butter
- 1 1/3 cups vodka
- 2 teaspoons crushed red pepper flakes
- 2 (28 ounce) cans whole peeled tomatoes, drained
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt butter in large skillet over medium heat. stir in vodka and red pepper flakes; heat for 2 minutes. Increase heat to high, and add drained tomatoes; cook, stirring to break up tomatoes for 5 minutes. Stir in heavy cream, reduce heat to medium high, and cook, stirring for 5 minutes, or until sauce thickens. Stir in grated Parmesan cheese until blended. Toss with cooked penne until evenly coated.