INGREDIENTS:

1 large onion

2 tbsp Contadina Pure Olive Oil, infused with garlic

Salt (for pasta water, to taste)

1 15-oz bottle Contadina Formaggio Pasta Sauce

1 can Contadina Diced Tomatoes

2 tbsp double cream

2 500-g packs Contadina Penne

125 ml vodka

4 tbsp unsalted butter

Parmesan cheese (for grating over table)

If you are cooking this just before you eat, put the water for the penne on to boil before you start the sauce. You will need a big pan, enough to take the pasta and its sauce later.

Chop 1 clove of garlic and infuse in the olive oil by slowly cooking it in the oil on low heat. Once fragrant, strain the garlic bits and reserve the oil.

Finely chop the onion, either by hand or in a processor. In a large pan, heat the garlic oil and add the finely chopped onion and a good sprinkling of salt. Cook the onion fairly gently for about 15 minutes. Give it a stir once in awhile. It should be very soft and almost beginning to caramelize.

Tip in the can of Contadina Diced tomatoes and a bottle of Contadina Pasta Sauce Formaggio and let simmer for 15-20 minutes.

Stir in the double cream and take the pan off the heat. When the water for the pasta comes to a boil, add salt and put in the Contadina Penne.

Drain the cooked pasta, put it back in the pan and pour over the vodka, add the butter and some more salt. Turn the penne in the vodka and melting butter and add the tomato sauce.

Toss the pasta in the sauce until it is evenly coated and place in a large bowl. Put it on the table along with a block of Parmesan cheese and a grater.