Pasta Alla Vodka

1/4 cup olive oil
5 cloves garlic, minced
1.5 tsps salt
.5 tsp dried red pepper flakes
1 can (28 oz.) crushed tomatoes in puree
1 lb. spicy chicken sausage or Italian sausage, casings removed
1 lb. dry penne
1 cup whipping cream
2 T Finlanidia (or other) vodka
2 T chopped fresh parsley

salt & pepper
freshly grated Parmesan cheese for serving

Heat the olive oil in a large, deep skillet over medium heat. Add the garlic, salt and red pepper flakes and cook, stiring often, just until the garlic turns gold but not brown, 2-3 minutes. Add the tomatoes and stir to blend. Simmer uncovered until the sauce begins to thicken, about 15 minutes.

Meanwhile, cook the sausage in anotehr skillet over medium high heat, breaking up the meat into smallr pieces as it cooks, until cooked through, about 5-7 minutes. scoop out the sausage with a slotted spoon, allowing any excess fat to drip away , and add it to the tomato sauce.

Bring a large pot of salted water to boil, add the pasta, and cook until al dente, about 10 - 12 minutes. Drain the pasta well and add it to the tomato sauce. Add the cream and vodka and toss. Cover the skillet, reduce the heat to low, and let sit for 2-4 minutes to allow the pasta to absorb the sauce. Add the parsley and season to taste with salt and pepper. Arrange the pasta on individul plates, passing the Parmesan separately.

Makes 6 - 8 servings.