Ingredients

• 1/4 cup oil
• 1 small onion
• 4 TB chopped garlic
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/4 tsp red chip pepper flakes
• 1/2 cup vodka
• 3/4 cup heavy cream
• 6 cups marinara sauce
• 1 lb pasta
• 2 cups grated romano
• salt & pepper to taste

Directions

1. In a large saute pan, heat oil over medium heat and add onions. Saute for 1-2 minutes until soft.
2. Add garlic and cook for another minute - do not let brown. Add parley, basil and red chip and cook for 30 seconds.
3. Remove the pot from heat and add the vodka. Stand back and add the vodka - be careful - alochol can flame. If you like, carefully flame the vodka (optional).
4. Return the pan to heat and cook 1 minute until flame dies out. Add the marinara sauce and simmer for 3 minutes.
5. Add the cream and bring to a boil. Cook for 3-5 minutes until thickened. Cover and keep warm while pasta cooks.
6. Cook and drain the pasta into a bowl. Bring the sauce to a boil and stir in 1/2 the romanao cheese. Ladle the sauce over the pasta and combine. Serve remaining cheese on the side.