Recipe(tried): Pasta with Vodka Tomato Cream Sauce

VODKA TOMATO CREAM SAUCE

Saute 2-3 cloves finely chopped garlic (and some chopped red pepper if you have it) in a tablespoon or so of olive oil for a couple minutes on low heat (so the garlic doesn't burn). Add good quality tomato puree. Simmer for 10 minutes or so. Salt to taste. Add a tablespoon or two of vodka and enough cream to thicken and lighten the color of the sauce (I add 1/4-1/2 cup of cream to 28 oz of tomato puree). Serve over pasta with a generous sprinkle of finely chopped basil and parsley.

Here's a recipe from Bon Appetit:

RIGATONI WITH VODKA TOMATO SAUCE
Source: Bon Appetit

2 tbsp olive oil
1 cup finely chopped shallots
1/4 tsp dried crushed red pepper
1/2 cup vodka
3/4 cup heavy (whipping) cream
3/4 cup tomato sauce
8 oz rigatoni pasta, uncooked
4 oz thinly sliced prosciutto, chopped
2/3 cup grated Asiago cheese
2 tbsp chopped fresh parsley
2 tbsp chopped fresh basil (or 2 tsp dried)

Heat oil in heavy large skillet over medium heat. Add shallots and crushed red pepper; saute until shallots are translucent, about 5 minutes.

Add vodka and ignite with long match. Simmer until flames subside, shaking pan occasionally, about 2 minutes.

Increase heat to high, add cream and boil until mixture thickens, about 3 minutes.

Add tomato sauce; boil until sauce thickens and coats back of spoon, about 2 minutes. (Sauce can be made 1 day ahead; chilled.)

Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; reserve 1/4 cup cooking liquid.

Bring sauce to simmer. Add pasta, prosciutto, 1/3 cup cheese, parsley and basil to skillet and toss to coat. Add reserved pasta cooking liquid if mixture is too dry. Season to taste with pepper. Transfer to large bowl. Sprinkle with remaining 1/3 cup cheese and serve.