Food Network: Penne alla Vodka

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Penne alla Vodka
Recipe courtesy The Gourmet Cookbook, Conde Nast Publications, 2004

Ingredients
1/2 stick (4 tablespoons) unsalted butter
1 medium onion, finely chopped
2/3 cup vodka
3/4 cup canned tomato puree
1 cup heavy cream
1/4 pound cooked ham, finely chopped
2 drops hot sauce (recommended: Tabasco), or to taste
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1 pound penne
3/4 cup finely grated Parmigiano-Reggiano

Instructions
Melt butter in a deep 12-inch heavy skillet over
moderately low heat. Add onion and cook, stirring occasionally, until it begins to
soften, about 5 minutes. Stir in vodka, bring to a simmer, and simmer for 4
minutes. Add tomato puree and cream and simmer, stirring occasionally, until onion
is soft, about 5 minutes. Stir in ham, Tabasco, salt, and pepper. Keep sauce warm
over very low heat.

Cook pasta in 6- to 8-quart pot of boiling salted water (1 tablespoon salt per
every 4 quarts water) until al dente. Reserve 1/2 cup cooking water and drain
pasta.

Add pasta to sauce and toss with sauce and cheese, adding some of reserved cooking

water if pasta seems dry.