Vodka Sauce

I've stopped ordering pasta with vodka sauce because this recipe is just amazing. Not the most healthy, so I don't make it that often, and I have no desire to make this into something healthy since it's the fat that makes this oh so good. Trust me, you will never need to eat out for penne a la vodka again. Recently, after my vacation along the New England coastline, I added lobster meat at the end along with the liquid that comes out when you take the lobster apart. We bought 7 lobsters (prices are as cheap as $3.99 in MA) in a matter of 3 days after that vacation, while eating lobster on vacation. You could also add some bacon or pancetta as well. This recipe was kosher until then (it came out of a kosher cookbook but slightly modified)...

Penne A La Vodka

1 package pasta (16oz)

1 small onion minced

3 large cloves garlic minced

crushed red pepper flakes (whatever amount you'd personally like)

1/2 cup vodka

1 (28oz) can tomatoes, crushed and undrained. I like San Marzano tomatoes (not a brand, but a type)

1 cup heavy whipping cream

1 cup greated parmesean cheese

Pepper

Salt

2 Tbsp olive oil

1. Heat olive oil in saucepan over medium heat. Add the onion, garlic, and red pepper flakes, sauté 3 min.

2. Stir in vodka; simmer 5 min (be careful not to spill outside as this will set everything on fire. How I know you ask...)

3. Add tomatoes; simmer 15 min, stirring occasionally, or until liquid evaporates. This is also a good time to start the pasta. Cook according to package directions.

4. Stir in cream and simmer for 10 min, stirring frequently

5. Add Parmesean cheese, mixing well.

6. Season with pepper and salt to taste. Normally, you don't have to add much salt due to the saltiness of the parmesean.

7. Pour sauce over pasta and toss

8. Be sure to have plenty of bread on hand for the leftover sauce that will be on your plate!