1 lb penne pasta, cooked
2 tablespoons unsalted margarine
2 tablespoons extra virgin olive oil
½ chopped onion
1 teaspoon dried sweet basil
1 teaspoon dried oregano
1 teaspoon crushed garlic
¾ cup canned crushed tomatoes or canned tomato sauce
Salt and pepper to taste
1 ½ cups heavy cream
1 clove garlic, crushed
½ cup grated parmesan cheese
2 tablespoons vodka (optional)
Prepare the red sauce first. In a large saucepan over medium-high heat, sauté onions in margarine and olive oil until translucent. Add basil, oregano and garlic to the onions. Mix well with a wooden spoon and cover pan. Allow onions to simmer in the spices for about 3 minutes. Uncover pan and add canned tomatoes. Add salt and pepper to taste. Mix well, lower heat and partially cover pot. Allow the red sauce to simmer for about 35-40 minutes.
Optional: when the red sauce has finished cooking, use a hand blender and blend the onions and tomatoes until smooth.
To prepare the white sauce, place the heavy cream in a large saucepan over medium-high heat. Allow the cream to come to a boil. Reduce heat and add the garlic and parmesan cheese. Allow to simmer for about 5 minutes until it thickens slightly. If you would like a thicker sauce, add more parmesan cheese.
For the pink sauce: When the white sauce has finished simmering, raise the heat to medium-high. Add red sauce to white sauce. Using a wooden spoon, stir the two sauce together until you get a very pink sauce. Add the vodka and let sauce simmer for another 3-5 minutes. Remove from heat and pour over hot penne pasta. Mix pasta with the sauce until well coated. Serve with extra parmesan cheese and sprinkle basil on top.
Makes 4 servings