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This is one of those pasta recipes where the pasta really takes a back seat to the sauce. The sauce really is amazing, or as one of my kids would say, "Killer!"
- Coarsely chop the garlic.
- Find a sauce pan or skillet that will be large enough for all the cooked pasta and sauce at the end.
- Heat the oil the saucepan over medium heat and when the oil is warm add the chopped garlic and saute for 3 minutes.
- If using fresh tomatoes, cut them into 1-inch pieces.
- Add the fresh or canned tomatoes to the pan and cook for 20 minutes.
- Season to taste with salt and pepper, then add the red pepper flakes.
- Bring a large pot of cold water to a boil.
- Meanwhile, place the pan with the sauce over low heat and let it simmer while you cook the pasta.
- Add coarse salt to the boiling water, then add the pasta and cook for 8 to 11 minutes.
- How long it cooks really depends on the brand of pasta.
- You should let it go for 1 minute less than for normal al dente.
- Meanwhile, coarsely chop the parsley.
- Drain the pasta and add it to the pan with the tomato sauce.
- Add the vodka, mix very well, and raise the heat to medium.
- Saute for 1 minute, stirring the pasta vigorously with a wooden spoon.
- Add the cream, and taste for salt and pepper.
- Mix for 30 seconds to allow the cream to get well absorbed into the pasta, then sprinkle on the parsley.
- Transfer pasta to a serving dish, and serve immediately.