Tequila Cream Sauce Pasta

• 1 pound penne or farfalle pasta
• 1 tablespoon extra virgin olive oil
• 1 medium onion, peeled, finely chopped
• 1 teaspoon crushed garlic (from jar)
• 1/4 to 1/2 teaspoon red pepper flakes, or to taste
• 1/4 cup of premium white or gold tequila
• 1 15-ounce can diced tomatoes
• 1 tablespoon tomato paste
• 1/2 teaspoon salt, or to taste
• 1/2 cup heavy cream
• Freshly ground black pepper
• Chopped flat-leaf parsley (optional)

1. Cook pasta in 5 quarts of boiling salted water to al dente stage. Drain but do not rinse.
2. While the pasta is cooking, heat olive oil in a 2-1/2 quart non-aluminum saucepan. Add onion and, over medium heat, saute, stirring, until onion is translucent but not browned. Add garlic; stir and saute for 1 minute. Add red pepper flakes; stir and saute for 1 minute. Add tequila, tomatoes and tomato paste and salt. Bring to boil, lower heat and simmer until sauce is thickened, about 15 minutes, stirring occasionally. Add cream and simmer, stirring, for about 5 minutes. In a large bowl, toss drained pasta with sauce.
3. Divide among 4 heated bowls. Garnish each with freshly ground pepper and chopped parsley, if desired.

penne, extra virgin olive oil, onion, garlic, red pepper, white, tomatoes, tomato paste, salt, heavy cream, freshly ground black pepper, flatleaf parsley

Taken from www.epicurious.com/recipes/member/views/tequila-cream-sauce-pasta-1264669 (may not work)