Penne Alla Vodka
1 lb. penne pasta
2 T. olive oil
1/2 cup minced onion
3 cloves garlic
4 cups tomato sauce (1 lb. 13 oz. can)
1/2 cup vodka
red pepper flakes
1/4 cup cream
fresh basil, minced
1/4 cup grated parmesan cheese, plus more for the table.
Sauté the onion and garlic in the olive oil until wilted. Add the tomato sauce, vodka, salt, pepper and a little of the basil, saving some whole leaves to decorate with at the end.
Cook the sauce over high heat until it starts to "sputter," then lower immediately to a simmer for about 15 minutes to a half hour, stirring occasionally.
Bring the water for the pasta to a boil, adding salt. Dump the pasta into the boiling water and cook according to package instructions.
While the pasta is cooking, stir the cream into the sauce at low heat. When the pasta is al dente, drain it from the water and add it to the pot with the sauce. (I like to take out a little sauce from the pot in case it is too much sauce for the pasta. I don't like my pasta to be "swimming" in sauce - just dressed lightly. You can always add it back in if it's not enough).
Stir the pasta into the sauce while you have it over a simmer, until the sauce is permeated through the pasta. Turn off the heat and add 1/4 cup parmesan cheese.
Serve with more grated cheese at the table.