Submitted by Joseph S.
Liokareas Olive Oil
1 medium onion, chopped
4 garlic cloves, minced
½ teaspoon red pepper flakes
2 teaspoon Italian seasoning
½ teaspoon kosher or sea salt
¼ teaspoon freshly ground black pepper
1 cup vodka
1 ½ cup vegetable stock
1 28 oz. can chopped tomatoes
3/4 cup oil-packed sun-dried tomatoes, drained
3/4 cup heavy whipping cream
¾ cup grated parmesan Romano cheese blend
1 lb. of Penne Pasta
3 tablespoons fresh Italian flat leaf parsley, chopped
Fresh basil leaves, sliced for garnish
Heat the olive oil in a 6-quart heavy-bottomed saucepan over medium heat and add the onion, garlic, red pepper flakes, Italian seasoning, salt and pepper and sauté for 5 minutes, stirring occasionally.
Add the vodka, vegetable stock, chopped tomatoes & sundried tomatoes, cook for 10 minutes and then turn heat down to low and cook uncovered for 15 minutes more.
Stir in the whipping cream and cheese and using a hand immersion blender, blend until smooth or puree in batches in a blender, stir in the parsley, cover and set aside to keep warm
Cook pasta according to package directions; stir the cooked and drained pasta and parsley into the sauce. Spoon into dishes and sprinkle with fresh basil and grated Parmesan if desired enjoy this authentic and delicious sauce, serves 6.