Ingredients:
1 tablespoon olive oil
1 small onions, chopped
1 garlic cloves, finely chopped
1/8-1/4 teaspoon crushed red pepper flakes
1 (28 ounce) cans tomato puree, coarsely chopped
3 tablespoons vodka (optional)
1/2 teaspoon salt
1/2 cup heavy cream
1 cup frozen peas, thawed
1 (16 ounce) packages penne or 1 (16 ounce) packages rotini pasta
1/2 cup loosely packed fresh basil leaves, thinly sliced
Directions:
In non-stick 12-inch skillet, heat oil over medium heat.
Add onion and cook until tender, about 5 minutes.
Add garlic and crushed red pepper; cook until garlic is golden, about 30 seconds longer.
Stir in tomatoes with their puree, vodka if using, and salt; heat to boiling over high heat.
Reduce heat and simmer until sauce has thickened, 15 to 20 minutes.
Stir in cram and peas; heat to boiling.
Meanwhile, in large sauce pot, cook pasta as label directs.
Drain.
In warm serving bowl, toss pasta with sauce and sprinkle with basil.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.