Penne with Tomato Vodka Cream Sauce
serves two to three generously

Use your largest and heaviest skillet, so there won't be any hot spots 
and you'll have enough room for all the ingredients. Cook the pasta first, 
drain and rinse it, and set aside while you're making the sauce. 
Have everything ready before you begin.

2 T. olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 cups canned crushed tomatoes
1 t. chopped fresh thyme or oregano leaves (or 1/2 t. dried)
1/4 t. dried red chile flakes
salt and freshly ground black pepper
1/4 c. vodka
1/3 c. homemade or low-salt chicken or vegetable broth
1/2 to 1/3 c. heavy cream
8 oz. dried penne, cooked, drained and rinsed under cold water
1/4 c. freshly grated Parmesan
1/4 c. roughly chopped flat leaf parsley

Heat the oil in a large heavy skillet over medium heat. Add the onion 
and cook, stirring, until thoroughly softened.

Add the garlic and cook just until fragrant. Add the tomatoes, herb, 
chile flakes, salt, pepper, vodka and broth. Increase the heat to medium 
high, and cook, stirring, until the sauce is reduced by about half and 
is very thick; you should be able to see the bottom of the pan for a 
second as you scrape your spoon across it.

Add the cream, increase the heat to high, and cook to reduce the cream 
and thicken the sauce slightly. Add the penne, Parmesan, and parsley 
and cook stirring, to heat through. Add salt and pepper to taste and 
serve immediately.