Penne a la vodka is simple yet sophisticated

The finished product: Penne a la Vodka. (T-G Photo by Sadie Fowler) [Click to enlarge] [Order this photo]

I think I have become inspired by the new movie "Julie and Julia," even though as of now I have only seen the previews.

Once overwhelmed by my growing pile of recipes I've collected over the years, I now feel driven to organize my recipes and put them to good use. In the movie, Julie decides to make each recipe inside Julia Child's cookbook before she turns 30. My project is not as ambitious, but I am making it my mission to go through all my favorite cookbooks and other recipes folks have given to me, and make a few each week. In other words, I am going to stop collecting for a while, and start using what I have got.

I know there are good recipes in my collection; many I have eaten -- I just have yet to cook several of them myself. The ones I have cooked and kept are worth cooking again.

This past week, Jack was home and we did a great job eating at home. Recently, we had really gotten pretty busy and were relying so much on eating out, except for maybe once or twice a week. I am happy to report that this week we ate at home every night!

Most of the meals were simple and appropriate for weeknight meals, but last Saturday I wanted to "kick it up a notch," as celebrity chef Emeril Lagasse likes to say. The recipe I chose was indeed simple, but it's a great one for entertaining, or just a romantic dinner with your significant other. Plus, I love the name of the recipe, and even more, I love where it came from.

Penne ala Vodka. Sounds good, huh? Trust me, it's fantastic, and if you try this you'll never want to eat vodka sauce from a jar ever again.

A few years ago, while in New York, I was sort of having a bad week. My Aunt Mary, who's also my godmother, invited me over for dinner. Of all my dad's sisters (he has eight) Mary is one of the most laid back, intuitive and inspiring. She's one of those people that, no matter what your mood at the time, leaves you feeling better about yourself and better about life in general.

On this particular day a couple years ago, she called me over to have dinner. She told me she wanted to show me and her soon-to-be college bound daughter Kelly how to make her vodka sauce, which I believe she learned to make years prior from her in-laws -- a family of extraordinary cooks.

We all visited while Mary cooked dinner, which only took about 45 minutes, and then enjoyed the fruits of her labor -- and there's not much with this one -- over a nice glass of wine, fresh Italian bread, and a simple salad.

This recipe was the first in my dusty collection that I wanted to make for Jack. And while this pregnant writer had to pass on the wine, we were more than satisfied, nonetheless, with the dish alone. In fact, Jack loved it so much that he told me to make sure I called Mary to thank her for giving me the recipe.

The secret to penne ala vodka is fresh prociutto, an Italian ham that I know for certain you can find at the Publix deli, where I got it, but possibly other stores in the area (no guarantees). Butter, onion, tomatoes, peas, crushed red pepper, a little vodka and a bit of cream and you've got a sauce that's elegant, filling and simply delish!

By the way, don't worry about the vodka. It's a necessary ingredient that makes the sauce special, but all of the alcohol cooks out of the sauce, so you won't feel like a drunken Russian after overindulging!

Penne ala vodka

4 Tbsp. butter

1 medium onion, chopped

1 14.5 oz. can of whole tomatoes, diced and drained

2 small cans of Hunt's sauce

¼ cup diced procuitto

1 cup frozen peas

2/3 cup vodka

salt, pepper and crushed red pepper

penne pasta

1/2 cup cream

Cook onion in butter for five minutes. To that, add diced tomatoes and tomato sauce, and cook for about five minutes on medium to medium-high heat.

Add procuitto, peas and vodka and cook another five minutes.

Add salt, pepper and crushed red pepper (to your desire), turn heat to low and simmer for 30 to 45 minutes.

Ten minutes before serving over the pasta, add a half a cup of cream to the sauce.