Set water on heat to boil. Put salt into the water to taste. Begin cooking the Italian sausage in a medium frying pan.
Once the water boils, add the penne. Return the water to a boil; leave uncovered and let cook for around 11 minutes (or as directed). At this point, put the crushed tomatoes in a separate pan; heat slowly on medium-low, letting it simmer. Do not boil.
Stir the tomatoes regularly. As they simmer, take the diced garlic and lightly burn it in butter on a frying pan. When the Italian sausage is complete, cut it into moderate sized chucks and set aside.
Add the garlic and any preferred spices to the tomatoes. The tomatoes should be sufficiently warm at this point; add the vodka, stirring slowly as you pour.
Next, add the heavy cream, stirring continuously.
The penne should be cooked; drain the pasta as completely as possible.
Add the cooked Italian sausage to the tomato sauce, and pour the entire sauce into the pasta. Stir completely to ensure the sauce covers the pasta completely.
Serve and enjoy! Refrigerate leftovers; it will hold for some time.
There are 257 calories in 1 serving of Italian Sausage Vodka Penne.