INGREDIENTS

1. 2lbspenne(prepared)
2. 4tablespoonsolive oil
3. 2tablespoonsbutter
4. 1mediumonion, finely chopped
5. 10garlic cloves, minced
6. 1/8teaspoondry crushed red pepper
7. fresh mushrooms, sliced
8. 2 (35 ounce)cans san marzanoplum tomatoes, chopped
9. 1/4cupvodka
10. 1/2cupfresh basil, chopped
11. 20 curedblack olives(pitted & sliced)
12. salt
13. pepper
14. 1cupheavy cream
15. 1cupparmigiano-reggiano cheese

DIRECTIONS

1. Heat olive oil & butter in heavy saucepan over medium heat. Add onion, cover & cook until onion is translucent, stirring occasionally ~ 5 minutes. Then add garlic, crushed red pepper, mushrooms & cook for another 2 – 3 minutes.
2. Add chopped tomatoes & enough of the liquid from tomatoes to make 5 cups of tomato mixture & cook for ~ 3 minute
3. Stir in vodka & cook for ~ 10 minute on low heat stirring often.
4. Add fresh chopped basil; salt & pepper (to taste) & olives. Simmer gently, uncovered, add heavy cream & stir until sauce thickens.
5. ( Sauce should be coarse/thick but, not too chunky).
6. Add sauce to Penne; top with ~ 3/4 cup grated cheese & leave rest of cheese for additional topping.
7. For 1 Lb of Penne reduce tomatoes; cream; vodka by half & garlic to 7 cloves.