Bring a large pot of water to a boil. In the meantime, cut a shallow 'X' in the bottom of each tomato. Prepare a bowl of ice water and set aside. Once the pot of water comes to a boil, plunge the tomatoes into the water for 30 seconds. Using a slotted spoon, transfer the tomatoes to the bowl of ice water to stop the cooking process. Peel the skins off and slice the tomatoes in half. Lightly squeeze each half over a sink to dislodge the seeds. Cut the tomatoes into a small dice and allow to drain in a colander for 10 minutes.
In a large sauté pan over medium heat, warm the olive oil. Add the garlic and sauté until fragrant, about a minute. Remove the pan from the heat and carefully add the vodka. Return the pan to medium heat and cook until reduced by half. Add the tomatoes, a pinch of the crushed red peppers, and salt and pepper to taste. Simmer uncovered for 10 minutes.
Generously salt a large pot of boiling water. Add the pasta and cook until al dente, about 10-12 minutes. Drain well and add the pasta to the sauté pan.
Add the cream and stir well until the well incorporated, about 2 minutes. Taste and adjust seasoning, if needed.
Divide among bowls, sprinkle with parsley and parmesan cheese. Serve immediately and enjoy!
Recipe by at https://hapanom.com/penne-alla-vodka/