Pasta A La Gin

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 pound short cut tubular pasta like penne rigate
• 1 large yellow onion, diced
• 1.5 teaspoons herbes de Provence
• 2 cloves garlic, minced
• 28 ounces can diced tomatoes
• 1/4 cup gin (I use Hendricks as it is my home bar go-to)
• 1/2 cup heavy cream
• 1/3 cup freshly grated Parmesan cheese (+ more for topping if you wish)

1. Bring a large stockpot of water to a boil and liberally salt. Cook the pasta 1 minute short of package directions, to al dente.
2. In a large sautee pan with high sides, melt together the butter and olive oil over medium heat. Gently sweat the onion (do not brown), seasoning with salt, pepper, and the herbs de Provence, about 5 minutes. Add the minced garlic and cook another minute until fragrant.
3. Add the tomatoes and increase the heat to medium high, scraping the bottom of the pan to deglaze. Bring the sauce to a boil then reduce to a simmer and let cook for 5 more minutes. Break up the diced tomatoes with a wooden spoon as you occasionally stir the simmering sauce.
4. Add the gin and simmer to cook down an additional 5 minutes, then turn off the heat and add the cream and parmesan cheese, stirring to combine. Add the cooked, drained pasta to the warm sauce, stirring to combine. Serve topped with extra Parmesan if desired. Enjoy!

butter, olive oil, tubular pasta, yellow onion, herbes, garlic, tomatoes, heavy cream, parmesan cheese

Taken from food52.com/recipes/80612-pasta-a-la-gin (may not work)