A delightful pasta dish combining the rich flavors of tomato, cream, and a hint of vodka.
Cook the linguine in a large pot of boiling salted water until al dente.
Stir the pasta occasionally to prevent sticking.
Heat the olive oil in a frying pan over medium heat.
Ensure the oil is hot but not smoking.
Add the garlic and red pepper flakes to the pan and sauté until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Pour in the vodka and cook until reduced by half.
This step helps to cook off the alcohol while retaining the flavor.
Stir in the crushed tomatoes and bring to a simmer.
Use a wooden spoon to break up any large chunks of tomato.
Add the Parmesan cheese, heavy cream, salt, and black pepper, stirring until smooth.
Adjust the seasoning to taste at this stage.
Drain the cooked linguine and toss it with the sauce in a mixing bowl.
Ensure the pasta is well coated with the sauce.
Serve the pasta immediately, garnished with additional Parmesan if desired.
Serve with a side of garlic bread for a complete meal.
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