Penne A La Vodka

Yummy! Can’t go wrong with this easy to prepare recipe. Goes well with toasted garlic bread.

ingredients

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1. Heat the oil in a large saucepan; when hot, saute the onions until
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golden brown, about 5 minutes. Add crushed tomatoes to the
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saucepan.
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2. Stir in the oregano, basil, salt and pepper and simmer 1 hour to
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concentrate flavors.
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3. While the sauce is cooking, heat 4 T of the butter in a skillet over
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medium heat. Saute the mushrooms and hot pepper flakes until
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the mushrooms are golden.
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4. Carefully add the vodka and simmer for 5 minutes to cook off the
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alcohol.
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5. Add the heavy cream and bring to a simmer; pour the cream mixture into the tomato puree; stir
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to mix. Keep the sauce warm while cooking the pasta.
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6. Add the kosher salt to 6 quarts of water. Bring to a rolling boil. Add pasta to boiling water; cook
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uncovered until pasta is al dente, about 12 minutes. Drain well.
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7. Melt the remaining 4 T of butter in a large skillet. Stir in pasta to glaze, then add Parmesan cheese
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and mix thoroughly. Stir in 1/3 or the sauce and mix with the pasta; divide among plates. Top
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each plate with some additional sauce; pass remaining sauce and additional cheese at the table.