Yield: 10 1-cup servings
Penne pasta, dry 1-1/4 lb.
Heavy cream 1-5/8 cups
Sugar 1/4 cup
Tomato sauce 1 cup
Vodka 1/4 cup
Salt and pepper to taste
Roux 4 to 6 ounces
Cook pasta according to directions.
Heat cream and sugar; add sauce and vodka. Season with salt and pepper; thicken with roux.
Combine pasta and sauce.