Instructions

• Step 1: Heat a large pot of water for the pasta.
• TIP: Reserve some of the pasta water to dilute your pasta sauce.
• Step 2: While the water is heating, melt the butter in the skillet over low heat. Add onion and cook for five minutes, stirring occasionally.
• Step 3: Slowly stir the vodka into the skillet. Bring the vodka to a simmer, and cook for four minutes.
• Step 4: Add the tomato puree, heavy cream, salt, and pepper to the skillet, and continue simmering for an additional five minutes, until the onion is soft.
• TIP: Stir in chopped, cooked ham and two or three drops of hot sauce to add an extra kick to your sauce mixture.
• Step 5: Cook the pasta according to the package instructions. Drain, and set it aside in a large bowl.
• Step 6: Pour the sauce mixture from the skillet over the penne pasta. Sprinkle the Parmigiano-Reggiano cheese over the top, toss everything together, and serve immediately.
• FACT: Did you know? Russian vodka production dates back to the ninth century, when it was used primarily as a medicine. It also served as a key ingredient in gunpowder for muskets.

You Will Need

• 1 lb. penne pasta
• 4 tbsp. butter
• 1 chopped onion
• 2/3 c. vodka
• 3/4 c. tomato puree
• 1 c. heavy cream
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 3/4 c. grated Parmigiano-Reggiano cheese
• A large pot
• A large bowl
• A deep 12-inch skillet
• 1/4 lb. cooked
• chopped ham (optional) (optional)
• Hot sauce (optional) (optional)