Penne Alla Vodka
Add the can of tomatoes, and stir every few minutes. EAdd in seasonings such as oregano, salt, pepper and/or some fresh basil leaves and then add in a quarter cup of heavy cream. EThe sauce should look pinkish (add less cream if you like, or a little bit more, but not too much as it should only taste slightly creamy, not like the cream itself). EThis sauce should be ready in 20-30 minutes. EThis is best served with penne rigatte. EThis recipe should be able to serve at least 4.
NOTES : In all honesty, I am not sure what region this dish comes form, but I know it is not Sicilian. EThose concerned about cooking with vodka (for those who do not drink, nor care to) should keep in mind, that this can be made without the vodka, even though all the alcohol cooks out of it before it is served.
This recipe is a moderation on (http://www.sicilianculture.com/food/marinara.htm)basic marinara sauce, the only varying ingredients would be the shallots, the vodka, and the heavy cream, but the procedure is basically the same: