• 1 1/2 lb. penne pasta
• 6 cloves garlic, minced
• 1/2 C. vodka
• 1/2 lb. Canadian bacon or smoked ham, diced
• 1/4 C. olive oil
• 2 28 oz. cans tomatoes, crushed
• 1 C. heavy cream
• 1/2 tsp. crushed red pepper
• 1 medium onion, chopped
• 2 C. frozen peas
• 1/2 C. Romano cheese, grated

Sautee onion and garlic in olive oil until brown, about 5 minutes. Add tomatoes, Canadian bacon, crushed red pepper and peas and cook over medium heat for 5 minutes. Add heavy cream and vodka and cook for 5 more minutes until sauce thickens. Meanwhile, in a separate pot, boil Penne pasta until it is al dente and drain. Place pasta on individual plates and top with tomato-vodka sauce and serve.