Penne alla Vodka

Heat large covered saucepot of water to boiling on high. In 1-cup measure, combine half-and-half and cornstarch.

In 12-inch skillet, heat oil on medium until hot. Add onion and cook 6 to 8 minutes or until lightly browned and tender, stirring frequently. Add garlic and red pepper and cook 1 to 2 minutes longer, stirring.

Add tomatoes with their juice and 1/4 teaspoon freshly ground black pepper, and heat to simmering; cook 4 to 5 minutes or until some liquid evaporates. Add vodka and continue to simmer 7 to 8 minutes or until slightly thickened.

Meanwhile, cook pasta as label directs. Drain and return to pot.

To half-and-half mixture in cup, add 1/4 cup tomato mixture and stir to combine; pour into skillet. Heat sauce to boiling on medium-high. Cook 2 minutes longer, stirring occasionally.

Remove vodka sauce from heat; stir in Parmesan. Add vodka sauce to pasta in pot; stir to combine.

Spoon pasta into shallow bowls; sprinkle with additional Parmesan. Serve with crusty bread, if you like.