Penne with Maple Vodka Sauce

I must admit, when I cook I don’t generally measure. So, the ingredient amounts are approximate – use more or less as you’d like.

Start with tomato puree – my case homemade, but out of the can will work fine. Warm to a simmer in a sauce or saute pan. Add vodka and allow to return to simmer for 6-10 minutes. Add the maple sugar and allow to dissolve into the sauce. The maple sugar will cut the acidity of the tomatoes and add additional maple flavor to the sauce. Add creme and return to a simmer. Do not let it boil. Simmer until sauce reaches desired consistency at least another 6-10 minutes. Just before you’re ready to serve, add the cheese to the sauce and season with salt and pepper as desired. Allow the cheese to melt and serve over pasta of choice.

I’d recommend setting the pasta water to boil, when you begin the sauce. Then add the pasta to the boiling water at about the same time you the creme to the sauce. Though later isn’t a problem. This sauce seems to be relatively forgiving and can wait for the pasta (just don’t let the sauce boil).