Penne Alla Vodka

• Salt
• 1 cup finely chopped onion
• 2 tablespoons garlic-infused oil
• 1 28-ounce can plum tomatoes or 3 cups finely chopped fresh tomatoes
• 2 tablespoons heavy cream
• 2 pounds penne rigate
• 1/2 cup vodka
• 4 tablespoons butter
• Grated Parmesan cheese, for serving

1. Bring a large pot of lightly salted water to a boil.
2. Place a large saute pan over medium-low heat, and add onion, oil and a sprinkling of salt.
3. Saute onion until soft and beginning to caramelize, about 10 minutes.
4. Add tomatoes and their juices, and simmer for 15 to 20 minutes.
5. Add heavy cream, and remove from heat.
6. Add pasta to boiling water and cook until al dente.
7. Drain pasta and return to cooking pot.
8. Add vodka, butter and salt to taste.
9. Gently mix penne until butter is melted.
10. Add tomato mixture, and mix until pasta is coated.
11. To serve, transfer pasta and sauce to a large warmed bowl.
12. Pass Parmesan cheese for guests to serve themselves.

salt, onion, garlic, tomatoes, heavy cream, penne rigate, vodka, butter, parmesan cheese

Taken from cooking.nytimes.com/recipes/9347 (may not work)