-
Heat olive oil in a pan on medium heat
-
Add the butter
-
As the butter melts, stir in the onions
-
Sauté for 5 mins or until onions start to brown lightly
-
Add the garlic; sauté for 30 secs. Do NOT burn the garlic! I mean it!
-
Add the crushed red pepper flakes, oregano/Italian seasoning, onion and garlic powders.
-
Stir well
-
IMPORTANT: Turn off the heat and remove the pan from the stove before adding in the vodka.
-
Stir in the vodka well.
-
Then, return the pan to the stove and heat the pan on low. Be very careful of flames!
-
Bring it to a low simmer and stir until the vodka reduces; about 2 minutes.
-
Pour in the crushed tomatoes
-
Salt and pepper to taste
-
Turn the heat to low and cover the pan with a lid. Be sure to leave a slight crack in the lid.
-
Simmer for 30 minutes.
-
Stir in the heavy cream.
-
Taste and adjust seasoning as needed.
-
Cover and continue to simmer on low until the penne is ready.
-
Bring a pot of salted water to a rolling boil.
-
Add the penne pasta and cook al dente according to package instructions.
-
Drain the pasta, but reserve some of the pasta water to add to the sauce later. (Optional, I don’t. But, yeah.)
-
Fold the pasta into the sauce.
-
Add the parmesan reggiano cheese and the torn basil.
-
Stir well.
-
Serve with more chiffonade basil, fontina cheese, and or crushed red pepper flakes if desired.
-
Enjoy!