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1
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
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2
Pour the tomatoes and their liquid into the work bowl of a food processor.
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3
Using quick on/off pulses, process the tomatoes just until they are finely chopped.
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4
(Longer processing will aerate the tomatoes, turning them pink.) Stir the penne into the boiling water.
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5
Bring the water back to a boil, stirring frequently.
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6
Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
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7
Meanwhile, heat the olive oil in a large skillet over medium heat.
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8
Whack the garlic cloves with the side of a knife and add them to the hot oil.
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9
Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes.
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10
Lower the work bowl with the tomatoes close to the skillet and carefully slide the tomatoes into the pan.
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11
Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes.
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12
Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.
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13
Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream.
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14
Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce.
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15
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
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16
If not, drain the pasta, return it to the pot, and pour in the sauce.
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17
Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce.
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18
Check the seasoning, adding salt and red pepper if necessary.
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19
Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.
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20
Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix.
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21
Serve immediately, passing additional cheese if you like.
