PENNE ALLA VODKA

1/4 cup extra-virgin olive oil
1 pound dried penne pasta
1 medium onion, finely diced
2 cloves garlic, minced
5 or 6 large tomatoes or 8 romas (enough for about 4 cups) peeled, seeded and puréed
1 cup half-and-half
1 teaspoon sugar
1/2 cup finely grated Pecorino Romano cheese, plus more for garnish
1/3 cup vodka
salt to taste
4 leaves basil, coarsely chopped 

1. Cover a large pot of salted water, and bring to a boil. Add 1 tablespoon olive oil and the pasta, stirring to keep the pasta from sticking together. Cook until al dente. 

2. Meanwhile, heat remaining 3 tablespoons olive oil. Add onion and garlic and sauté until soft. Season with salt. Add tomato purée, half-and-half, sugar and cheese; stir to combine. Pour in vodka. Add basil, and cook until heated through. Check seasoning, adding salt if necessary.

3. Drain pasta. Add pasta to skillet, and toss until pasta is well coated with sauce. Garnish with cheese, if desired. Serve immediately.