Heat the olive oil in a large skillet, and sauté the garlic and crushed peppers over low heat, with just a pinch of salt. Make sure the garlic doesn’t brown.

Add the two cans of tomatoes, and simmer for about 15 minutes until the sauce starts to thicken.

Meanwhile, fill a large pasta pot with water and bring to a roiling boil. (I used the large pot I use for canning since I was cooking two pounds of pasta.) Add 2-3 tablespoons of salt, and then add the torchiette, stirring well to keep it from sticking. Cook until al dente, reserve one cup of pasta water, and then drain.

Pour the pasta back in the still-hot pasta pot, and add the tomato sauce. Toss well, add the vodka, and toss again. Pour the cream into the skillet that contained the tomato sauce, and scrap in every bit that may remain. Pour the cream into the pasta pot, and toss again. Make sure everything is thoroughly mixed, and then cover. Turn the heat back on under the pasta pot, but make sure it is very low. Let it rest for a minute or two to absorb the sauce. Uncover the pot, and add a little bit of pasta water if it seems too thick.

Add the parsley and freshly ground black pepper. Toss again and serve.

This dish is traditionally served without cheese, but if your family insists, offer some freshly grated Parmigiano-Reggiano on the side.