This is an old-school favorite with sophisticated flair. The vodka perks up the tomatoes, and the cream makes the sauce rich and smooth. Try stirring in pulled chicken or cooked ground turkey.
Sauté garlic in hot oil in a large skillet over medium heat 4 to 5 minutes or until golden brown. Add tomato sauce and red pepper, and cook, stirring often, 5 minutes. Stir in vodka, and reduce heat to low; cook, stirring often, 15 minutes. Remove garlic cloves. Add cream and Parmesan cheese; stir until well incorporated and cheese is melted. Stir in cooked pasta, and top with parsley. Sprinkle with shredded Parmesan cheese, if desired. Serve immediately.