Roasted Garlic Vodka Pasta

Preheat your oven to 400°F (200°C). Slice the tops off two heads of garlic, drizzle with about 1 tbsp of olive oil, and wrap them tightly in aluminum foil.

Place the foil-wrapped garlic on a baking sheet or rack and roast for 1 hour.

Once cooled enough to handle, squeeze the roasted garlic cloves out of their skins into a small bowl. Mash the cloves with a fork to create a paste.

In a large pot or Dutch oven, heat the remaining 3 tablespoons of olive oil over medium heat. Add the red pepper flakes and the roasted garlic paste, and sauté for about a minute until fragrant.

Deglaze the pot with the vodka, scraping up any bits from the bottom. Allow it to cook for about a minute.

Add the can of crushed tomatoes. Fill the empty can about halfway with water and add it to the pot. Season generously with salt.

Bring the sauce to a simmer, then reduce the heat, cover, and let it cook for about 20 minutes.

Stir in the heavy cream until the sauce is smooth and uniform in color.

Add the cooked penne pasta to the sauce and stir well to coat all the pasta.

Serve immediately.