Penne Pasta with Spicy Tomato Vodka Cream Sauce

Thanks Susanna! :)

1 lb. penne pasta, cooked
¼ c. extra-virgin olive oil
4 garlic cloves, minced or pressed
¼ tsp. crushed red pepper flakes (or to taste)
Kosher salt (or table salt)
1 28-oz. can crushed tomatoes or tomato puree
2 T vodka (or more for drinking)
½ c. heavy cream
Freshly chopped parsley and freshly grated Parmesan cheese for garnish

In a large skillet, sauté garlic, crushed red pepper, and a pinch of salt over low heat until garlic is just golden—be careful not to let the garlic burn.
Add tomatoes, stirring well, and simmer uncovered over low-medium heat until sauce begins to thicken—about 15 min. Taste for seasoning.
Add cooked pasta and toss. Add vodka and toss. Add cream and toss.
Reduce heat to low, cover, and let sit for a couple of minutes.
Serve with chopped parsley and grated Parmesan.