A rich, creamy and decadent sauce elevated by our Rosemary Vodka.


1 cup OOLA Rosemary Vodka
28 oz. can Crushed San Marzano tomatoes
2 cups Heavy cream
12 oz. White mushrooms, quartered (about 3 cups)
1 ½ lbs. Penne
1 Onion, chopped
8 Tbsp. Butter
6-8 Fresh basil leaves
1 Tbsp. Olive oil
1 Tbsp. Kosher salt
1 Tsp. Salt
1/2 Tsp. Freshly ground pepper
1/4 Tsp. Dried oregano
1/8 Tsp. Crushed red pepper flakes
1/4 cup Grated Parmasean cheese

Heat the oil in a large saucepan; when hot, saute the onions until golden brown, about 5 minutes. Add crushed tomatoes to the saucepan. Stir in the oregano, basil, salt and pepper and simmer 1 hour to concentrate flavors.

While the sauce is cooking, heat 4 T of the butter in a skillet over medium heat. Saute the mushrooms and hot pepper flakes until the mushrooms are golden.

Carefully add the vodka and simmer for about 10 minutes to cook off the alcohol.

Add the heavy cream and bring to a simmer; pour the cream mixture into the tomato puree; stir to mix. Keep the sauce warm while cooking the pasta.

Add the kosher salt to 6 quarts of water. Bring to a rolling boil. Add pasta to boiling water; cook uncovered until pasta is al dente, about 12 minutes. Drain well.

Melt the remaining 4 T of butter in a large skillet. Stir in pasta to glaze, then add Parmesan cheese and mix thoroughly. Stir in 1/3 or the sauce and mix with the pasta; divide among plates. Top each plate with some additional sauce; pass remaining sauce and additional cheese at the table.