This recipe calls for an entire pound of pasta, which is a lot, especially if you're cooking for one. I actually used a 13 oz box of whole wheat pasta, and it was just fine. Personally, I prefer my pasta with more sauce, so it probably worked out well.

I adapted this from an episode of America's Test Kitchen. Their recipe used one 28 oz. can of whole tomatoes, half chopped and half pureed in a food processor. I decided that was too much work. They also said to use a high-quality vodka because it will affect the results. As I am not a vodka connoisseur, I just bought a small bottle to try with this recipe.

PENNE WITH VODKA

• 1 14-oz can diced tomatoes (preferably "petite diced")
• 1 14-oz can crushed tomatoes
• 1/4 cup chopped onion
• 1 Tbsp. tomato paste
• 2 cloves garlic
• 1/2 tsp. red pepper flakes
• 1/2 tsp. salt
• 1/3 cup vodka
• 1/2 cup heavy cream
• 2 Tbsp. chopped fresh basil (about 10 leaves)
• 1 lb. penne or other tubular pasta

Drain the diced tomatoes and place in a measuring cup. Add enough crushed tomatoes to make 2 cups total.

Add about 2 Tbsp olive oil to a saucepan over medium heat. Add the onion and tomato paste and cook about 3 minutes, or until the onion is beginning to turn translucent and the oil has taken on some of the color of the tomatoes. Add the garlic and red pepper flakes and cook for 30 seconds more.

Add the combined tomatoes and salt to the pan. For safety reasons, remove the pan from the heat, add the vodka, and return to the heat. Let simmer for 8-10 minutes.

While the sauce is simmering, cook the pasta in salted water according to package directions, but drain it about a minute before it is done. It should be slightly undercooked.

To the tomato sauce, add the cream and stir.

Combine the sauce and the pasta and let it sit for a few minutes, to allow the pasta to finish cooking and absorb some of the sauce. Add the basil and serve.

Serves 6-8.

Source: America's Test Kitchen