1 # Penne Pasta cooked to your liking.

1 pkg Sweet italian sausage.
1 Sweet yellow onion. Vidalia is the best. walla wallas are great too. Diced.
1 Can 24 oz diced tomato
1 Can 24 ox tomato sauce
1 C. heavy cream
1/4 C Vodka

Sauté the italian sausage without the skins into small bite sized pieces. Cook until done and brown bits of fond are on the bottom of the pan. then add the onion and cook until translucent. Once the onion is clear add the diced tomatos and deglaze the pan by using a wooden spoon to get all the bits into the sauce. once you have deglazed the pan add the tomato sauce. bring to boiling and add the vodka. stir the vodka into the sauce then add the cream.
Add the pasta to the sauce and turn heat down to simmer. cook for 30 minutes and serve. This dish has such a delicate flavor that you do not even need a topper cheese. But if you do wish to use one try peccorino romano, Grate it fresh over the plate.

a variation that I like to do is instead of simmering for 30 minutes I put it in a buttered baking dish top it with peccorino and bake it at 375 for 30 minutes instead. it makes a wonderful crust on top that way.
Enjoy.