Title: Connola's Penne With vodka Sauce
Categories: Pasta, Connola
Yield: 4 Servings

1 tb Olive oil
1 Onion; chopped
2 Cloves Garlic; sliced
28 oz Can Italian plum tomatoes
1 c Heavy cream
1/4 c Vodka
1 lb Penne pasta
1 tb Parmesan cheese
Crushed red pepper; optional
Parsley; Basil, Chives for
-garnish

Saute onion in olive oil until translucent. Add garlic and saute another 30
sec. Add tomatoes and cook about 1/2. Add cream, stirring quickly,
parmesan, vodka and bring to a boil. Season to taste with salt and pepper.
(Sauce can be prepared 1 day ahead. Cover and refrigerate.) Serve over
cooked pasta. Can garnish with chopped basil, parsley or chives. Sprinkle
w/parmesan cheese and red pepper if desired.

From: Connie Rizzo (NOTE: this is what I came up with from Donna Hart's
suggestions. Donna also suggested using Pepper Vodka if you like a zip in
your sauce.)

Posted to JEWISH-FOOD digest by Nancy Berry on Dec
03, 1998, converted by MM_Buster v2.0l.