1 LB penne pasta

4 T olive oil

4 T butter

1 medium yellow onion, finely chopped

1 red bell pepper, finely chopped

6 cloves garlic, minced

2 C anchorage distillery Ghost Pepper Vodka

1 28 oz can crushed tomatoes (blended)

2 C heavy cream

2 C grated parmesan cheese

1 tsp red pepper flakes

1 tsp salt

freshly ground black pepper, to taste

fresh basil to garnish

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cook pasta 1- 2 minutes less than package directions.

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In large dutch oven over medium heat, add olive oil & butter. when butter is melted stir in onion & bell pepper. Cook 3 - 5 minutes, until onions are translucent.

 

Add garlic & pour in vodka, bring to a boil. cook 5 - 7 minutes.

 

Stir in the blended tomatoes, return to a simmer. Stir in cream, reduce heat and allow to simmer. Add in red pepper flakes, salt and pepper.

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drain the pasta and add it back to the pan, then add about half of the vodka cream sauce, 1.5 C of the parmesan & stir to combine.

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garnish with more parmesan & fresh basil. serve with crusty bread + extra sauce to dip.

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