This penne dish features ridged pasta tossed in a creamy tomato vodka sauce enriched with garlic, onions, and grated Italian cheeses. The kitchen emphasizes balanced acidity and richness in the sauce, and house focaccia or garlic bread often accompanies the plate. Each bite brings a smooth, velvety coating on the pasta with a gentle kick from the vodka and pepper, and portions are sized for a full entrée rather than a tasting plate. Diners frequently highlight the depth of the sauce and the overall execution of the pasta program when they talk about this spot’s strengths.