12 oz Ronzoni Gluten Free® Penne Rigate
2 Tbsps olive oil
3/4 cup onion, minced
3 each garlic cloves, smashed
3/4 cup vodka
1 can (14 1/2 oz.) crushed tomatoes
3/4 cup half and half
  coarse salt, optional
  freshly ground black pepper, to taste
1/4 tsp crushed red pepper flakes
1/2 cup grated Parmesan cheese
  fresh basil leaves, chopped

Cooking Directions:

1.  Prepare pasta according to package directions. Drain pasta and reserve 1 to 1½ cups cooking water. Rinse pasta with warm water* and set aside.

2.  Add olive oil to a large pan, and sauté onion and garlic over medium heat 2 to 3 minutes, or until onion is translucent.  Cautiously add vodka, stir, and allow to reduce 3 to 4 minutes. 

3.  Puree crushed tomatoes.  Add tomato puree and half-n-half to large skillet and bring mixture to a simmer. Reduce heat to low and season generously with kosher salt and pepper. Sprinkle in 1/4 tsp red pepper flakes. Add more if you prefer a spicier sauce.

4.  Toss cooked pasta in the sauce over low heat, adding reserved pasta water a little at a time until desired consistency is reached. 

5.  Turn heat off and add more salt and pepper if needed. Add Parmesan cheese and toss well before serving. Sprinkle with basil, if desired.

*To ensure good taste and texture, it’s important to rinse Ronzoni Gluten Free® pasta with warm water after draining.