This pasta recipe calls for vodka. Don't worry about using it because the alcohol cooks off and it helps to blends the flavors, leaving no vodka taste behind.
1 T. olive oil 1 small onion, chopped 1 garlic clove, finely chopped 1/8 to 1/4 t. crushed red pepper 1 can ( 28 oz.) tomatoes in puree, coarsely chopped 3 T. vodka (opt.) 1/2 t. salt 1/2 c. heavy or whipped cream 1 c. frozen peas, thawed 1 pkg. (16 oz.) penne or rotini 1/2 c. loosely packed fresh basil leaves, thinly sliced
In nonstick 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, 15-20 minutes. Stir in cream and peas; heat to boiling. Meanwhile in large saucepot, cook pasta as label directs. Drain. In warm serving bowl, toss pasta with sauce and sprinkle with basil.
***As an alternate idea, add deveined, cooked shrimp or cooked, chunked chicken when tossing together at the end.