Penne alla Vodka with Milk

Bring a large pot of water to a rolling boil. Salt it well — it should taste like the sea.

In a large saucepan, warm your marinara sauce over medium heat. Use a good one, not that watery stuff from the supermarket shelf.

Pour the milk slowly into the sauce, whisking constantly so it doesn't curdle. Let it come to a gentle simmer.

Lower the heat and let the sauce reduce for about 5 minutes, stirring occasionally. Add the red pepper flakes.

Add the penne to your boiling water and cook until almost al dente — it will finish in the sauce.

Pour the vodka into your sauce and raise the heat slightly. Let it bubble for 2-3 minutes to cook off the alcohol. (Don't skip this step — raw vodka tastes terrible)

Reserve a cup of the starchy pasta water, then drain the penne.

Add the hot pasta directly to your sauce. Toss everything together with most of the Parmigiano, adding pasta water bit by bit until the sauce coats each piece nicely.

Serve immediately with the remaining cheese and fresh parsley on top.