2 Tbsp. olive oil
1/2 c. chopped onion
1 clove garlic, finely chopped
1 (28 oz.) can plum tomatoes with juice
1/2 c. vodka
1 tsp. crushed dried red pepper
1/2 c. heavy cream (at room temperature)
salt
12 oz. fresh or dried pasta
2 Tbsp. parsley

Heat oil in a large skillet. Add onion; sauté until tender (not brown), 5 minutes. Stir in garlic. Add tomatoes, vodka and red pepper; break up tomatoes with side of spoon. Cook until sauce is reduced by 1/3 and thickened, 15 minutes. Stir in cream; simmer, stirring (do not allow to boil) 5 minutes. Season with salt.

Meanwhile, cook pasta in plenty of boiling salted water until al dente, 2 minutes for fresh, 8 for dried. Drain. Toss with sauce and parsley. Serve immediately. Serves 4.

Prep: 10 minutes. Cook: 25 minutes.