2teaspoonsSriracha saucemore or less depending on heat level you like
2(28-ounce) canschopped tomatoes in puree (preferably San Marzano tomatoes)
For the Seasoned Breadcrumb Topping
1cupgluten free bread crumbs
½cupgrated Parmesan cheese
½cupchopped fresh parsley
For the Pasta
Bring a large pot of heavily salted water to a boil. Cook the penne according to the package directions. Drain, reserving some of the pasta cooking water.
While the pasta cooks, make the sauce. Heat a large skillet over medium-high heat. Add the olive oil and let it heat for a few seconds. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the vodka and lemon juice and cook until most of the liquid has evaporated. Add the Worcestershire sauce, Sriracha sauce, tomatoes (with the puree), celery salt, and pepper. Cook, stirring occasionally until the sauce reduces and thickens, about 15 minutes.
Add the drained pasta to the pan with the sauce and cook for about 30 seconds, tossing to coat the pasta with the sauce. If needed, add a little of the reserved pasta cooking water. Place in a serving bowl and top with the seasoned breadcrumbs.
For the Breadcrumbs
Heat the olive oil in a skillet over medium heat. Add the anchovy and cook, stirring, until the anchovy breaks down and starts to dissolve. Add the garlic and cook, stirring for 30 seconds. Add the breadcrumbs and cook, stirring occasionally, until they are golden brown, about 4 minutes. Take off the heat, stir in the cheese and parsley. Sprinkle on top of the pasta.