A twist on regular marinara sauce: red sauce, and white sauce.
By GOURMETKOSHERCOOKING.COMpasta 311(photo credit: Courtesy)PENNE A LA VODKARed sauce2 tablespoons unsalted margarine2 tablespoons extra virgin olive oil½ chopped onion1 teaspoon dried sweet basil1 teaspoon dried oregano1 teaspoon crushed garlic¾ cup canned crushed tomatoes or canned tomato sauceSalt and pepper to tasteWhite sauce1 ½ cups heavy cream1 clove garlic, crushed½ grated parmesan cheese2 tablespoons vodka (optional)Prepare the red sauce first. In a large saucepan over medium-high heat, sauté onions in margarine and olive oil until translucent. Add basil, oregano and garlic to the onions. Mix well with a wooden spoon and cover pan. Allow onions to simmer in the spices for about 3 minutes. Uncover pan and add canned tomatoes. Add salt and pepper to taste. Mix well, lower heat and partially cover pot. Allow the red sauce to simmer for about 35-40 minutes.*Optional: when the red sauce has finished cooking, use a hand blender and blend the onions and tomatoes until smooth.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 the 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.For the pink sauce: 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 sauce together until you get a very pink sauce. Add the vodka and let sauce simmer for another 3-5 minutes. Remove from heat and pour over hot penne pasta. Mix pasta with the sauce until well coated. Serve with extra parmesan cheese and sprinkle basil on top.
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