1. Preheat your oven to 375°F (190°C).
2. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1-2 minutes.
4. Stir in the crushed tomatoes, bringing the mixture to a simmer. Let it cook for about 10 minutes, stirring occasionally.
5. Reduce the heat and carefully add the vodka. Simmer for another 5 minutes to let the alcohol cook off.
6. Stir in the heavy cream, cooking for another 2-3 minutes until the sauce is well combined and heated through.
7. Season with salt and pepper to taste.
8. Add the cooked penne to the skillet, tossing to coat the pasta evenly with the sauce.
9. Transfer the pasta and sauce mixture into a greased 9×13-inch baking dish.
10. Sprinkle the grated Parmesan and shredded mozzarella cheese evenly over the top.
11. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden brown.
12. Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh basil if desired.
Variations & Tips
For a protein boost, add cooked chicken breasts or Italian sausage slices to the pasta before baking. If you prefer a meatless version, try adding in some sautéed mushrooms or zucchini. You can also adjust the heat by increasing or decreasing the red pepper flakes. For a more indulgent twist, mix in a little extra heavy cream or top with additional cheese.
