Penne Alla Vodka

• 2 Tbsp olive oil
• 1 28 oz can of whole tomatoes, drained and liquid reserved
• 1/4 cup onion, minced
• 1 Tbsp tomato paste
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/3 cup GOOD Vodka
• 1 lb DiCecco penne rigate
• 1/2 cup heavy cream
• 2 Tbsp fresh basil, chopped
• Freshly grated Parmesan cheese

1. Heat a little oil in the pan.
2. Take a few of the drained tomatoes and roughly chop them. Take the rest of the
3. tomatoes and puree in a food processor. Put the pureed and chopped tomatoes in a
4. measuring cup. Add enough of the reserved tomato liquid to measure two cups.
5. Saute the onion and the tomato paste in the oil for 3 minutes, or until the onions
6. are translucent. Add the garlic and red pepper flakes, saute for 30 seconds. Add the
7. 2 cups of tomatoes and reserved juice, and the 1/2 tsp of salt. Take the pan off the heat and add the vodka.
8. Simmer for 8-10 minutes.
9. While the sauce is simmering, cook the pasta in salted water to shy of al dente. The
10. pasta will continue cooking in the sauce.
11. After 10 minutes of simmering, add the heavy cream to the sauce. Drain the pasta and add it to the sauce. Add the basil, stir. Top with grated Parmesan cheese.

olive oil, tomatoes, onion, tomato, garlic, red pepper, salt, vodka, rigate, heavy cream, fresh basil, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/penne-alla-vodka-50056551 (may not work)