Penne with Vodka Sauce

(from 1,000 vegetarian recpies)

Makes 7 cups; serves 4 to 6

1 tablespoon olive oil
1 cup chopped onions
2 cloves garlic, minced
one 14.5 oz can whole peeled tomatoes, undrained
1/4 cup vodka
3 tablespoons tomato paste
1 1/2 teaspoons sugar
1/4 teaspoons salt, or to taste
1/8 teaspoons crushed red pepper
12 oz penne pasta
1/4 cup heavy cream

1.  In a 1.5 quart saucepan, heat the oil over medium-high heat.  Add the 
onions and garlic; cook, stirring, until softened, about 2 minutes.

2.  Add the tomatoes and break them up with the back of a spoon.  Stir in the
vodka, tomato paste, sugar, salt, and red pepper.  Cook, uncovered, over 
medium heat 20 minutes, stirring occasionally.

3.  While the sauce is cooking, cook the pasta according to package directions,
drain.

4.  Stir the cream into the sauce; cook, stirring, until heated through.  Do
not allow to boil.  Pour sauce over pasta and toss.

Variation:  Stir in 1/4 to 1/3 cup grated Parmesan cheese when you add the
cream.