Enzo's Penne A La Vodka

Ingredients

• 16 ounces dry penne pasta, cooked
• 1 onion, medium finely chopped
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 (28 ounce) can italian plum tomatoes, shredded or pureed
• 8 ounces heavy whipping cream
• to taste peppar vodka
• 1 pinch salt
• to taste parmesan cheese, grated

Recipe

• 1 saute onions in butter and olive oil until transparent. add shredded
• 2 or pureed tomatoes with juice. cook over medium heat 20 to 25 minutes or until all liquid content is reduced.
• 3 meanwhile in separate saucepan, cook pasta according to package directions, drain very well and set aside. when tomato sauce is ready, stir in heavy cream.
• 4 bring to a near boil, reduce heat and cook 2 to 3 minutes until cream and tomatoes are well blended.
• 5 stir in sauce and pepper vodka, mix, stir in hot cooked penne pasta.
• 6 stir together to blend.
• 7 liberally sprinkle with grated parmesan cheese. -rosalind beck chef's notes: pepper vodka is a commercial item available at many liquor stores, but chef enzo perlini prefers the flavor of a homemade version: stir 1/4 tsp.
• 8 red crushed pepper in 4 tbsp vodka.
• 9 marinate 3 hours or overnight. using coffee filter or fine cloth napkin, allow peppered vodka to filter 3 hours.
• 10 remove and discard filter and set peppered vodka concentrate aside. penne is large straight tubes of macaroni cut on the diagonal.