Round Barn Penne alla DiVine

So that the sauce and pasta finish at the same time, drop the pasta in the water as you add the Vodka.

1 28oz. can tomato puree
2 tablespoons olive oil
1/2 small onion, minced (about 1/4 cup)
1 tablespoon tomato paste
2 medium garlic cloves, minced or pressed
1/2 teaspoon hot red pepper flakes
Table salt
1/3 cup DiVine Vodka
1/2 cup heavy cream
1 pound penne pasta
2 tablespoons finely chopped fresh basil
Freshly grated Parmesan cheese, for serving

1. Heat two tablespoons olive oil until shimmering. Add one half minced onion and one tablespoon tomato paste. Stir until onions are light golden (about three minutes)
2. Add two cloves garlic minced and one half teaspoon red pepper flakes and stir thirty seconds
3. Stir in one can tomatoes (twenty-eight ounces) and one half teaspoon salt.
4. Remove from heat and add one third cup of DiVine Vodka
5. Return to medium-high heat and simmer briskly until alcohol flavor is cooked off (eight to ten minutes)
6. Stir frequently and lower heat to medium if simmering becomes too vigorous.
7. Stir in one half cup heavy cream and cook until hot (about one minute)
8. Cook pasta until just shy of al dente, then drain reserving one quarter cup cooking water.
9. Transfer pasta back to pan and add sauce to pasta. Toss over medium heat until pasta absorbs some of the sauce (one to two minutes)
10. Add reserved cooking water if sauce is too thick.
11. Stir in two tablespoons finely chopped fresh basil leaves and sprinkle with Parmesan cheese.