- 1 pound penne pasta
- 1/2 cup butter
- 3/4 cup vodka
- 1/2 teaspoon dried red pepper flakes
- 1/4 teaspoon Worcestershire sauce
- 8 ounces tomato sauce
- 1/2 (6 ounce) can tomato paste
- 1 cup heavy cream
- salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- In a large saucepan melt butter over medium low heat; add vodka, red pepper flakes and Worcestershire sauce. Stir well and simmer for 5 minutes.
- Blend in tomato sauce, tomato paste and cream; increase heat to bring to a boil. Simmer for 5 minutes or until sauce has slightly thickened; season with salt and pepper to taste.
- Reduce heat to very low and stir in cheese; add cooked pasta and more cheese, if desired. Serve.