Ingredients
1 lb Penne Rigate (no.41 i.e. with ridges)
Olive Oil
1/2 medium onion
1 to 2 tsp dried Oregano
1/4 to 1/2 tsp dried Thyme
1 clove Garlic
1 sliver dried Porcini Mushroom
1 can crushed Tomatoes (with or without basil)
1/2 to 1 cup red wine
1 to 2 Tbsp sugar
1/4 cup or more of grated Pecorino Romano Cheese
2 Tbsp Heavy Cream
1/8 to 1/4 cup Vodka
2 pinches fresh nutmeg (i.e. 4 grates of fresh nut)
Crushed Red Pepper
Salt
Pepper
Tools
Knives
Cutting Board
Non-stick Pasta Pot with lid
Wide diameter steel braising pan with lid
Wooden spoon
Instructions
Boil water in pasta pot and add some salt and olive oil
Put penne to boil
Dice onion to 1/4 in
Heat pan, add onion and spices and cook till wilted
Add Tomatoes with knife-smashed garlic chunks and porcini sliver
Cook for 5 to 10 minutes and add wine
Add sugar a few pinches at a time to kill the tomato acid
Remove the mushroom slices and the garlic
Add cheese and cream and stir till mixed
Add nutmeg
Add vodka to thin the sauce, and let the alcohol evaporate
Season with salt and pepper
Drain pasta and mix with sauce
Add Crushed Red Pepper to taste
Serve
Notes
What else can you say?
Cook meat, if you want, separate (strip steak, chicken or sausage) and add it close to serving (and separately altogether for allergies/vegetarians.)
Keep true to your cheese. Picky eaters will tell the difference.
Remember, cheese thickens and vodka is used to thin with flavor and a certain sharpness. Not all the alcohol will leave, but a wide pan will help the process. The crushed red pepper is a great touch. If you don't have vodka, I have used chicken stock successfully, but there is no need to evaporate it, so just use enough to thin the sauce. Try not to use water. If you don't use vodka, then definitely mix crushed red pepper or provide it at service.
And, you don't need more grated cheese at the table, but you may need to serve it since some people think they need it. IN this case, consider making your sauce a touch thinner than necessary. It works.
Crush fresh pepper with a pepper mill at service.