PENNE WITH TOMATO CREAM SAUCE

1 (16 oz.) package penne or rotini, uncooked
1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, finely chopped
1/8 to 1/4 tsp. crushed red pepper
1 (28 oz.) can tomatoes in puree, coarsely chopped
3 tablespoons vodka (optional)
1/2 tsp. salt
1/2 cup heavy (whipping) cream

In large sauce pot, cook pasta as label directs.

Meanwhile, in a nonstick 12-inch skillet, heat oil over medium. Add onion and cook until tender, about 5 minutes.

Add garlic and rushed red pepper cook until garlic is golden, about 30 seconds longer.

Stir in tomatoes with their puree, vodka if using, and salt; heat to boiling over high heat. Reduce heat and simmer until sauce has thickened, 15 to 20 minutes.

Stir in cream; heat to boiling.

TO SERVE:
In warm serving bowl, toss drained cooked pasta with sauce and sprinkle with basil.

Adapted from unknown source