Adapted from America’s Test Kitchen
Serves 4 to 6

1 pound penne
12-16 ounces hot Italian sausage (cooked and drained)
1 28-ounce can crushed tomatoes
2 tablespoon extra virgin olive oil
¼ cup minced onion
1 large shallot minced
1 tablespoon tomato paste (can be omitted)
2 cloves garlic, minced
¼ to ¾ teaspoon red pepper flakes
salt
⅓ cup vodka
½ cup heavy cream
¼ cup fresh basil, minced
grated Parmesan

Cook the penne in salted water in accordance with the package directions.

Heat the olive oil in a pan and saute the onion and shallot until soft, about 4 minutes. Stir in the tomato paste and cook another minute or two. Add the garlic and red pepper flakes and saute for another 30 seconds. Add the vodka to the pan and simmer vigorously for 2 or 3 minutes to cook off most of the moisture and the alcohol. Stir in the crushed tomatoes and return the pan to a simmer for 8 to 10 minutes. Fold in the sausage, cream and basil and season with salt and pepper. Serve over hot penne and top with parmesan.