Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Penne; Freshly ground pepper;
1 tb Olive oil; 4 tb Vodka; steeped overnight
2 tb Butter; -or longer with
1 Onion; finely chopped 1 tb Hot red pepper flakes;
1/2 lb Tomatoes; peeled chopped -then strained
4 tb Heavy cream; Freshly ground parmesan
Coarse salt; -cheese to taste

(1). Bring 3 quarts salted water to a boil and cook the penne until
al dente. (2). Meanwhile heat the olive oil and butter in a
skillet. Cook the onions until they are soft but not browned. (3).
Add the tomatoes and cook for about they are soft but not browned.
Add the tomatoes and cook for about 5 minutes. (4). Add the vodka
and simmer for 2 minutes. The vodka should evaporate slightly but not
completely. (5). Toss the penne with the sauce in heated bowl and
serve with the cheese.

Source: The San Diego Union-Tribune, Food Section, Mar. 30, 1995 +
The New York Times Gourmet + Recipe of the Week. Brought to you and
yours via Nancy O'Brion and her Meal-Master
Submitted By NANCY O'BRION On 04-07-95

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