1 lb penne pasta; cooked
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Red Sauce:
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
1/2 chopped onion
1 tsp dried sweet basil
1 tsp dried oregano
1 tsp crushed garlic
3/4 c canned crushed tomatoes or canned tomato sauce
salt and pepper to taste
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White Sauce:
1 1/2 c heavy cream
1 clove garlic; crushed
1/2 c grated parmesan cheese
2 tbsp vodka
Prepare red sauce first. In a small saucepan over medium-high heat sauté onions and butter and olive oil until translucent. Add basil, oregano, and garlic to the onions. Allow onions to simmer in the spices for about three minutes. Uncover pan and add canned tomatoes. Add salt and pepper to taste. Mix well lower heat and partially cover part. Allow the red sauce to simmer for about 35 to 40 minutes. To prepare the white sauce, place the heavy cream in a large saucepan over medium-high heat. Allow the cream to come to a boil. Reduce heat and add the garlic and Parmesan cheese. Allow to simmer for about five minutes until it thickens slightly. If you would like a thicker sauce add more Parmesan cheese. For the pink sauce: when the white sauce is finished simmering, raise the heat to medium-high. Add red sauce to the white sauce. Use a wooden spoon to stir the two sauces together until you get a very pink sauce. Add the vodka and let simmer for another 3 to 5 minutes. Remove from heat and pour over hot penne pasta. Mix pasta with the sauce until well coated. Serve with extra Parmesan cheese and sprinkle basil on top.
