Penne Pasta

• 2 lbs penne (prepared)
• 4 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 10 garlic cloves, minced
• 18 teaspoon dry crushed red pepper
• fresh mushrooms, sliced
• 2 (35 ounce) canssan marzano plum tomatoes, chopped
• 14 cup vodka
• 12 cup fresh basil, chopped
• 20 cured black olives (pitted & sliced)
• salt
• pepper
• 1 cup heavy cream
• 1 cup parmigiano-reggiano cheese

1. Heat olive oil & butter in heavy saucepan over medium heat.
2. Add onion, cover & cook until onion is translucent, stirring occasionally ~ 5 minutes.
3. Then add garlic, crushed red pepper, mushrooms & cook for another 2 - 3 minutes.
4. Add chopped tomatoes & enough of the liquid from tomatoes to make 5 cups of tomato mixture & cook for ~ 3 minute
5. Stir in vodka & cook for ~ 10 minute on low heat stirring often.
6. Add fresh chopped basil; salt & pepper (to taste) & olives.
7. Simmer gently, uncovered, add heavy cream & stir until sauce thickens.
8. ( Sauce should be coarse/thick but, not too chunky).
9. Add sauce to Penne; top with ~ 3/4 cup grated cheese & leave rest of cheese for additional topping.
10. For 1 Lb of Penne reduce tomatoes; cream; vodka by half & garlic to 7 cloves.

penne, olive oil, butter, onion, garlic, red pepper, fresh mushrooms, tomatoes, vodka, fresh basil, cured black olives, salt, pepper, heavy cream, cheese

Taken from www.food.com/recipe/penne-pasta-207110 (may not work)