Penn alla Bodka

Directions

1. Bring 6 quarts of salted water to a boil in an 8 quart pot over high heat.
2. Pour the tomoatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. Longer processing will aerate the tomatoes, turning them pink. Don't do that.
3. Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
4. Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook 3 minutes, they will splatter. slide the tomatoes into the pan. Bring to a boil, season light with salt and generously with crushed red pepper and boil 2 minutes. Pour bodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.
5. Just before the pasta is don, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 Tablespoons of butter or oil. Fish the pasta out of the pot and into the sauce. Check the seasoning, adding salt and red pepper to taste. Serve, spinkle 3/4 cup cheese over the pasta and toss to mix. Wonderful