Fettuccine with Vodka and Tomato Sauce
rec.food.recipes/Bob Y./1998
Although this calls for fettuccine, penne could be substituted.
Serves 4

2 Tbsp olive oil
1/2 cup chopped onion
1 garlic clove, finely chopped
1 can (28 oz.) plum tomatoes with juices
1/2 cup vodka
1/2 Tbsp crushed dried red pepper, or to taste
1/2 cup heavy cream, at room temperature
Salt
12 oz. fresh or 8 oz. dried fettuccine (or penne)
2 Tbsp chopped parsley

Heat oil in a medium skillet; add onion; saute until tender but not browned, about 5 minutes; stir in garlic; saute 1 minute. Add the tomatoes, vodka, and red pepper; simmer, stirring to break up tomatoes with the side of a spoon, until sauce is reduced and thickened, about 15 minutes. Stir in cream; simmer, stirring, until sauce is thickened slightly, about 5 minutes. Season with salt.

Meanwhile, cook fettuccine in plenty of boiling salted water until al dente, or firm to the bite, about 2 minutes for fresh or according to package directions for dried. Drain. Toss pasta with sauce and parsley.