1.00 Tbl Olive oil	1.00 Lb Penne pasta
1.00 Onion, chopped	1.00 Tbl Parmesan cheese
2.00 Cloves garlic, sliced	1.00 Crushed red pepper, optional
28.00 Oz Can italian plum tomatoes	1.00 Parsley, basil, chives for
1.00 Cup Heavy cream	-garnish
0.25 Cup Vodka

Saute onion in olive oil until translucent. Add garlic and saute
another 30 sec. Add tomatoes and cook about 1/2. Add cream, stirring
quickly, parmesan, vodka and bring to a boil. Season to taste with
salt and pepper. (Sauce can be prepared 1 day ahead. Cover and
refrigerate.) Serve over cooked pasta. Can garnish with chopped
basil, parsley or chives. Sprinkle w/parmesan cheese and red pepper
if desired.

From: Connie Rizzo (NOTE: this is what I came up with from Donna
Hart's suggestions. Donna also suggested using Pepper Vodka if you
like a zip in your sauce.)

Posted to JEWISH-FOOD digest by Nancy Berry on
Dec 03, 1998, converted by MM_Buster v2.0l.

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