Penne with Tomato Vodka Cream Sauce

Betsy generally sautes about 1/2 lb of andouille or spicy italian sausage first to add some meat. This time  Betsy did the stovetop work in 2 flameware Tagine pots, and finished with a short oven baking in a cazuela. 2 Tbs. olive oil 1 small yellow onion, finely chopped 2 cloves garlic, minced 2 cups canned crushed tomatoes 2 tsp. chopped fresh oregano... [Read more]