1 lb. penne pasta, cooked

Red Sauce:

2 Tbsp. unsalted butter

2 Tbsp. olive oil

½ chopped onion

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. crushed garlic

¾ cup canned crushed tomatoes or tomato sauce

Salt and pepper to taste

White Sauce:

1 ½ cups heavy cream

1 clove garlic, crushed

½ cup grated parmesan

2 Tbsp. vodka (optional)

Prepare the red sauce first. In a large saucepan over medium-high heat, sauté onions in butter and olive oil until translucent. Add basil, oregano, and garlic to the onions. Mix well with a wooden spoon and cover pot. Allow onions to simmer in the spices for about 3 minutes. Uncover pan and add canned tomatoes. Add salt and pepper. Mix well, lower heat and partially cover pot. Allow the sauce to simmer for about 20-25 minutes.

To prepare the white sauce, place the heavy cream in a large saucepan over medium-high heat. Allow the cream to come to a boil. Reduce heat and add garlic and parmesan cheese. Allow to simmer for about 5 minutes until it thickens slightly. If you would like a thicker sauce, add more parmesan cheese.

When the white sauce has finished simmering, raise the heat to medium-high. Add red sauce to white sauce. Using a wooden spoon, stir the two sauces together until you get a very pink sauce. Add the vodka and let sauce simmer for about 3-5 minutes. Remove from heat and pour over hot penne. Mix pasta with sauce until well coated. Serve with extra parmesan cheese sprinkled on top.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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