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1
Coarsely chop the garlic.
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2
Find a sauce pan or skillet that will be large enough for all the cooked pasta and sauce at the end.
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3
Heat the oil the saucepan over medium heat and when the oil is warm add the chopped garlic and saute for 3 minutes.
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4
If using fresh tomatoes, cut them into 1-inch pieces.
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5
Add the fresh or canned tomatoes to the pan and cook for 20 minutes.
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6
Season to taste with salt and pepper, then add the red pepper flakes.
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7
Bring a large pot of cold water to a boil.
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8
Meanwhile, place the pan with the sauce over low heat and let it simmer while you cook the pasta.
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9
Add coarse salt to the boiling water, then add the pasta and cook for 8 to 11 minutes.
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10
How long it cooks really depends on the brand of pasta.
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11
You should let it go for 1 minute less than for normal al dente.
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12
Meanwhile, coarsely chop the parsley.
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13
Drain the pasta and add it to the pan with the tomato sauce.
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14
Add the vodka, mix very well, and raise the heat to medium.
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15
Saute for 1 minute, stirring the pasta vigorously with a wooden spoon.
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16
Add the cream, and taste for salt and pepper.
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17
Mix for 30 seconds to allow the cream to get well absorbed into the pasta, then sprinkle on the parsley.
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18
Transfer pasta to a serving dish, and serve immediately.
