In a sauté pan large enough to accommodate the pennette later, heat olive oil over medium-high heat. Add shrimp and sauté until just pink, about 2 minutes. Reduce heat to medium, add garlic, parsley, salt, pepper, and crushed red pepper, and cook for 1 minute. Pour in vodka and - carefully - light a match to the pan, keeping hair and clothes away from flame. As soon as flame dies down, add tomato sauce, and cook for 3 more minutes. Stir in cream, bring to a gentle boil, and cook 2 more minutes.
Meanwhile, bring 5 quarts of water to a boil. Add pennette and salt, and cook until pasta is al dente; drain. Mix pasta with sauce and sauté for 1 minute, adding salt if needed. Serve immediately.
Makes about 1 quart. The sauce will keep in the refrigerator for up to 5 days, and in the freezer up to 2 months.
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