Vodka Pasta, As Requested!

It had to be almost twenty years ago that I first had Vodka Pasta, at an awesome Italian themed restaurant in Ft. Lauderdale with my Dad and some very dear family friends. The taste has always haunted me, so I set out to make it tonight. Nailed it. First try! So Roula, this ones for you, as requested! Make it, enjoy it!

A few notes: I choose to make this with canned diced tomatoes because I like my sauce chunky. You can use crushed tomatoes if you prefer a smoother texture. Also, I used fresh basil today because I have it growing in my garden. Feel free to use dried basil. This dish is meant to be easy!

Vodka Pasta

2T Olive Oil
1/2 c. finely diced onion
1 clove garlic, minced
1 280z. can diced or crushed tomatoes
1t. salt
1/4 t. freshly ground pepper
1/4 t. crushed red pepper flakes
1 t. dried basil or 6 fresh leaves, cut into fine julienne
1/3 c. vodka
1/2 c. heavy cream
1/4 c. grated Parmesan or Romano cheese

In a 10 or 12 inch saute pan cook the onions on medium low heat until translucent. Add the garlic and cook 3-4 minutes. Add tomatoes, salt, pepper and crushed red pepper. Simmer on medium heat for twenty minutes. Add vodka and basil, simmer 3-5 minutes. then add cream and simmer for another five minutes. Turn off the heat, stir in the cheese until melted and serve with your favorite pasta. I had angel hair tonight, but this sauce will work with your favorite pasta.