vodka pasta.

this pasta has such a great kick. my sister jen makes it at home all the time, & its such a wonderful, warm, comfort meal. (more about jen later . . .she makes incredible food and basically taught me everything i know about cooking.) anywho, sure chase and i had to go to the grocery store on the other end of town to ensure that we didn't get caught buying vodka by all of our friends (we don't drink because we are lds), but i'd say it was worth it.

nick & toni's penne alla vecchia bettola

(from ina garten, serves 4-6)

ingredients:

1/4 cup olive oil

1 medium yellow onion, chopped

3 cloves of garlic, diced

1/2 tsp. crushed red pepper flakes

1 1/2 teaspoons dried oregano

1 cup vodka

1 (28 oz.) can peeled plum tomatoes

1 (28 oz.) can crushed tomatoes

salt & pepper, to taste

1 lb. penne

4 tablespoons fresh oregano

1 cup heavy cream

1 cup parmesan, grated

1. preheat the oven to 375 degrees.

2. heat the olive oil in a large saute pan on medium. add the onions & garlic, and cook for 5 min. or until translucent. add the red pepper & oregano and cook for 1 more minute. add the vodka and continue cooking until mixture is reduced by half.

3. meanwhile, drain the tomatoes and crush them into the pan with your hands. add 2 tsp. salt & a pinch of pepper.

4. cover the pan with a tight fitting lid & place in the oven for 1 1/2 hours. remove and let cool 15 min.

5. cook the pasta al dente in a large pot of salted water. drain and set aside.

6. puree the tomato mixture in batches until smooth, then return to pan.

7. reheat the sauce on the stovetop and add 2 tbs. fresh oregano, heavy cream, and salt & pepper to taste. toss the pasta in the sauce and cook 2 minutes more. stir in 1/2 cup parmesan.

8. serve with a sprinkle of fresh parmesan & oregano on each plate.