Recipe courtesy of George Rasovsky

1 tablespoon chopped fresh garlic
2 tablespoons olive oil
2 cups diced ripe tomatoes
1/4 cup vodka
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons chopped fresh tarragon
8 ounces penne pasta
1 cup parmesan cheese, grated
Salt and pepper to taste

Sauce: In a large skillet over medium-high heat, sauté garlic and olive oil about 30 seconds. Add tomatoes and bring to a boil. Add vodka, cream, butter and tarragon and return to a boil. Continue to cook, stirring frequently until mixture reduces by half (about 5-7 minutes).

Pasta: Cook penne pasta according to package directions. Cook to al dente stage (tender but firm). Toss pasta with sauce and stir in parmesan cheese and garnish with fresh tarragon or fresh parsley and serve. Yields 2 servings.