Vodka Sauce

1/4 cup Olive Oil

150 grams or 1 onion, diced

50 grams or 2 tablespoons garlic, sliced

10 fresh basil leaves

5 tablespoons Italian parsley

1/8 teaspoon hot red pepper flakes

1/4 cup vodka or pure grain alcohol

1 jar Coponi marinara sauce

1/2 cup + 1 tablespoon heavy cream

1 cup grated pecorino romano

12 oz maccheroni, penne works great

1.  In a large sauté pan, heat the olive oil and onion over medium heat. Cook the onion until it begins to soften. Raise the heat to medium-high and add the garlic, cook the mixture for 1-2 minutes or until the onions are golden brown.  Do not let the garlic brown.

2.  Add the basil, parsley and red pepper flakes.  Cook the mixture, stirring for 30 seconds.

3.  Add the vodka, let it flame, and cook for about a minute.

4.  Add the marinara and simmer it for 3 minutes then add the cream and bring the sauce to a boil. Cover and keep it warm while cooking the pasta.

5.  Cook the pasta in salted water until a nice firm texture, drain, and reserve at least 1 cup of the cooking water.

6.  Transfer the pasta to the sauté pan with the sauce and mix over medium heat until the pasta is completely coated with the sauce. Stir in 1/4 cup of the reserved water and continue to mix 3-4 minutes, add more pasta water if needed. Take the pan off the heat, quickly stir in all of the pecorino romano,  and serve.