Salt

1 cup finely chopped onion

2 tablespoon garlic-infused oil

1 28-oz can plum tomatoes -or- 3 cups finely chopped fresh tomatoes

2 tablespoons heavy cream

Hot Italian sausage, cut into discs

2 lbs penne noodles

1/2 cup vodka

4 tablespoons butter

Grated Parmesan/Reggiano

Boil a large pot of water, lightly salted.  In a large saute pan, fry sausage, set aside and drain on paper towels.  In another pan, add oil, onion, and a little salt. Saute onion until soft and beginning to caramelize, about 10-minutes.  Add tomatoes and their juices, simmer for 15-20-minutes.  Add heavy cream and remove from heat.  Cook penne until al dente, drain and return to cooking pot.  Add vodka, butter and salt to the drained noodles.  Gently mix until butter is melted.  Add tomato mixture and mix until pasta is coated.

To serve, transfer pasta and sauce to a large warmed bowl.  Pass the grated Parmesan for the guests to serve themselves. 

Yield:  8-10 servings.