Penne With Tomato Cream

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 garlic clove, finely chopped
• 18-14 teaspoon crushed red pepper flakes
• 1 (28 ounce) can tomato puree, coarsely chopped
• 3 tablespoons vodka (optional)
• 12 teaspoon salt
• 12 cup heavy cream
• 1 cup frozen peas, thawed
• 1 (16 ounce) package penne or 1 (16 ounce) package rotini pasta
• 12 cup loosely packed fresh basil leaf, thinly sliced

1. In non-stick 12-inch skillet, heat oil over medium heat.
2. Add onion and cook until tender, about 5 minutes.
3. Add garlic and crushed red pepper; cook until garlic is golden, about 30 seconds longer.
4. Stir in tomatoes with their puree, vodka if using, and salt; heat to boiling over high heat.
5. Reduce heat and simmer until sauce has thickened, 15 to 20 minutes.
6. Stir in cram and peas; heat to boiling.
7. Meanwhile, in large sauce pot, cook pasta as label directs.
8. Drain.
9. In warm serving bowl, toss pasta with sauce and sprinkle with basil.

olive oil, onion, garlic, red pepper, tomato puree, vodka, salt, heavy cream, frozen peas, penne, basil leaf

Taken from www.food.com/recipe/penne-with-tomato-cream-23321 (may not work)