Penne with Tomato and Grappa Sauce

1 (28 oz) can whole tomatoes, lightly pureed
3 Tbs Vino Noceto olive oil
1/2 small white onion, minced (about 1/4 C)
1 Tbs tomato paste
2 medium garlic cloves, minced (about 2 tsp)
1/4 tsp red pepper flakes
Kosher salt to taste
1/3 C Vino Noceto Grappa di Sangiovese
1/2 C heavy cream
1 pound good quality pasta (penne or ziti)
Fresh chopped basil and grated parmesan for garnish

Heat olive oil on medium heat until shimmering.
Add onion and tomato paste and cook until light
brown (3-4 minutes). Add garlic and pepper flakes
and saute for 30 seconds. Do no brown.

Stir in tomatoes and 1/2 tsp salt (or to taste).
Add Grappa and simmer on medium flame until
alcohol flavor is cooked off, about 7-9 minutes.
Stir frequently. Reduce heat if sauce starts to bubble.

While sauce is cooking, cook pasta "Al Dente" and drain well.

When sauce is ready, stir in cream and cook until hot, about 1 minute.

In a large dutch oven or deep skillet, place cooked pasta and about a 1/2 C of
sauce. Mix until the sauce sticks to the pasta. Add remaining sauce and garnish
with basil and parmesan.

Serve with Vino Noceto Riserva Sangiovese.

-Tracy Dehn, Director