12 ounces penne or bowtie pasta
5 garlic cloves, chopped
1 medium yellow onion, chopped
1 to 2 tablespoons olive oil
1 can Italian tomatoes (28 ounces), chopped
2 teaspoons sugar
¾ cup AmerItal
Fresh basil, chiffonade
Salt & pepper
Italian red pepper flakes (optional)
¼ cup Vodka
8 ounces cream cheese
Reggiano parmesan cheese, grated
Cook pasta in large pot of boiling salted water until al dente, stirring occasionally.
Drain pasta and return to same pot to keep warm.
Sauté garlic and onion in olive oil until wilted. Add tomatoes, sugar, and AmerItal wine and simmer 10 minutes. Add basil chiffonade, salt, pepper and red pepper flakes to taste. Then add vodka and cream cheese. Bring to barely a boil and turn off the heat. Stir until cream cheese is melted completely.
Freshly grated Reggiano Parmesan Cheese