Directions

1. In a large pot, bring salted water to a boil over high heat.
2. Stir the penne into the boiling water and cook until done, 8 to 10 minutes.
3. Meanwhile, pour the tomatoes and liquid into a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped.
4. Next, heat the olive oil in a large skillet over medium heat. Smash the garlic cloves with the side of a knife and add them to the hot oil. Cook until the garlic is lightly browned, about 3 minutes.
5. Add the tomatoes into the pan with the garlic and bring to a boil. Season lightly with salt, and boil 2 minutes. Pour in the vodka, lower the heat, and simmer until the pasta is ready.
6. Just before the pasta is done, remove the garlic cloves from the sauce and pour in the cream. Add the 2 tablespoons butter, and swirl the skillet to incorporate into the sauce. Mix in the drained pasta and stir to coat.
7. Sprinkle parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.
8. Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately. Enjoy!