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1
In a 4 qt.
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2
pot add olive oil and heat to medium.
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3
When oil ribbons add diced onions and cook until soft and slightly browned.
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4
About 5-6 minutes.
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5
Grind red pepper over pot, add oregano, parsley and stir for approximately 15 seconds.
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6
Add tomatoes, cover until the sauce begins to boil then simmer on low for 1 hour.
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7
Make sure to stir the sauce every so often.
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8
WARNING - the base for the sauce is really thick please use caution when removing the lid to stir.
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9
I've been hit by hot sauce.
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10
Carefully add vodka, stir, increase heat to medium, let sauce come to a boil, half cover pot and cook for about 5 minutes.
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11
Stir often.
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12
Remove lid and begin to slowly pour 1/2 the container of heavy cream (you will not need the whole container).
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13
Stir completely.
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14
Pour a little at a time until the sauce is salmon/pink in color.
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15
Slice thin between 5-10 large basil leaves and add to sauce.
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16
(This depends on your taste buds.
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17
We use more than 5.)
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18
Let sauce come to boil (lower the heat if needed) and cook for 2-3 minutes stirring continually.
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19
Take off element immediately if you have an electric stove.
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20
Cook penne according to directions, make sure to drain completely and pour enough sauce to cover but not drown the penne.
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21
Add extra sauce on top of each portion, grated cheese and finish with fine shreds of fresh basil.
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22
LET'S TALK ABOUT HERBS - In the middle of winter when fresh herbs are too $$ it's fine to use dried herbs.
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23
For dried herbs use half the amount required by the recipe.
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24
So if it says 1 tspn fresh, use 1/2 tspn dried.
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25
Before adding dried herbs rub them between the palms of your hand to release the essential oil.
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26
ALL EXCEPT DRIED BASIL - eliminate it completely.
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27
Fresh basil has a unique taste and when the basil dries it changes the flavor and will bitter the sauce.
