Pasta with Spicy Tomato-Vodka Sauce and Meatballs

Pasta with Spicy Tomato-Vodka Sauce and Meatballs

3 cloves garlic, minced
1/4 tsp. crushed red pepper flakes, or to taste
3 tbsp. olive oil
1 can (28 oz.) chopped tomatoes (fresh ok)
1/4 cup each vodka, NO flavored; heavy cream
to taste salt, pepper
1 pint cherry tomatoes
1/2 cup parmesan cheese, grated
2 tbsp. fresh basil cut into teeny strips
16 oz. Italian, precooked meatballs (No need to thaw frozen.)
1 lb. pasta; penne, rigatoni recommended

Directions:

Put pasta kettle on to boil. This takes longest of whole meal.
While water is coming to a boil, get out a large sauté pan. Add
olive oil, garlic and peppers. Heat ton medium-high heat until it
starts to sizzle. If garlic gets brown, taste will be very rusty. As
soon as it’s sizzling, add tomatoes and vodka. Since this is vodka sauce,
there is no substitute. Bring to a simmer. Add meatballs, even
right from freezer. Heat this on medium heat until meatballs are
thawed and everything is hot, about 15 minutes. By then, pasta water
should be boiling. Add pasta. Follow directions on pkg., but most
penne and rigatoni take about 15 minutes to cook. Go back to sauce.
Add cream, cherry tomatoes, salt and pepper to taste. Turn heat to
low and add your parmesan. Stir and eave simmer until pasta is
completed. When you dish up the sauce, sprinkle on basil. When
finished, thoroughly drain pasta.

Makes 4 servings.
Suggestions: Add more grated cheese to finished dish to be served, if
you like.

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