Ingredients:
1 garlic clove [plus a little olive oil]
1 1/4 cup of good-quality tomato sauce, such as Rao’s
2-3 ounces of vodka (to taste)
3/4 cup of heavy cream
[Sea salt and black pepper, to taste]
2 servings of penne [plus 1/4 cup of pasta water]
[Optional basil, for garnish]

Directions:
Preheat the oven to 400. Slice the top of a garlic clove, and place it on a sheet of tin foil. Coat the top of the garlic in olive oil, then cover it entirely with foil. Roast it in the oven for 45 minutes.

In a large pan, add the tomato sauce and vodka, and let it simmer, covered, on low heat for 15 minutes. Stir it occasionally. After 15 minutes, add heavy cream, and whisk it into the sauce. Season the sauce with any salt and pepper, as desired. (Taste the sauce—if you feel it needs more vodka, add a little more.)

Then, cook the pasta according to package instructions. Let the vodka sauce simmer on low as the pasta cooks. When the garlic is done roasting, uncover it, and carefully squeeze the roasted garlic into the pan with the vodka sauce. (Be careful, as the garlic and olive oil will be extremely hot—you might need to let it cool for a few minutes.)

Just before the pasta is done cooking, remove 1/4 cup of pasta water from the pan. Drain the pasta, then add the pasta water to the sauce; whisk it together, then add the pasta. Toss everything to coat the pasta well, then garnish with basil if desired, and serve.