Penne w/Vodka and Tomato Cream Sauce

¼ cup extra virgin olive oil
4 large cloves garlic – minced
salt
1 28oz can peeled plum tomatoes in juice or crushed tomatoes in puree
1lb tubular pasta
2T vodka
1 cup heavy cream
¼ cup flat leaf Italian parsley – chopped

In a pan large enough to hold pasta, combine oil, galic, and salt – til golden. Add tomatoes. If using the whole tomatoes – use braun in pot to puree. Summer uncovered about 15 minutes (until thickens). Cook pasta – al dente. Add pasta to sauce. Add vodka, then cream. Cook a few minutes, covered. Add parsley when serving.