Connola’s Penne With Vodka Sauce

All other things derive being – their ‘is-ness’ is secondary. But God did not derive His being from any other – His ‘is-ness’ is underived, original, eternal! He was, and is, and is to come, the eternal ‘I Am.’ Rather than concealing His identity, this Name reveals the deepest mystery of His being, and rocks our minds with the discovery that we cannot begin to fathom the mind and life of this eternal God.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Dairy	Jewish	Connola, Pasta	4	Servings

INGREDIENTS

1	T	Olive oil
1		Onion, chopped
2		Cloves Garlic, sliced
28	oz	Can Italian plum tomatoes
1	c	Heavy cream
1/4	c	Vodka
1	lb	Penne pasta
1	T	Parmesan cheese
		Crushed red pepper, optional
		Parsley, Basil Chives for
		garnish

INSTRUCTIONS

Saute onion in olive oil until translucent. Add garlic and saute
another 30 sec. Add tomatoes and cook about 1/2. Add cream, stirring
quickly, parmesan, vodka and bring to a boil. Season to taste with
salt and pepper. (Sauce can be prepared 1 day ahead. Cover and
refrigerate.) Serve over cooked pasta. Can garnish with chopped  basil,
parsley or chives. Sprinkle w/parmesan cheese and red pepper  if
desired.  From: Connie Rizzo (NOTE: this is what I came up with from
Donna  Hart's suggestions. Donna also suggested using Pepper Vodka if
you  like a zip in your sauce.)  Posted to JEWISH-FOOD digest by Nancy
Berry <nlberry@prodigy.net> on  Dec 03, 1998, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 692 Calories From Fat: 227 Total Fat: 25.8g Cholesterol: 82.6mg Sodium: 43.4mg Potassium: 97.1mg Carbohydrates: 88.1g Fiber: 4.6g Sugar: 1.4g Protein: 16.3g