Riga­toni alla Vodka

(serves 4)

1 lb riga­toni or oth­er pas­ta that can hold sauce

2 tbsps olive oil
4 cloves gar­lic, sliced
1/2 Vidalia onion, or oth­er mild white onion, sliced
3 tbsps vodka
1 tbsp Ital­ian seasoning
1 large can or 2 soup cans whole toma­toes, squeezed in hand into saucepan
1 pack­age Boursin cheese with gar­lic and herbs, or herbed goats cheese (about 150g/6 oz)
grat­ed pecori­no cheese to garnish

Put pas­ta on to boil.

In a heavy saucepan, heat olive oil and saute gar­lic and onion until soft. Pour on vod­ka and let bub­ble high for about a minute. Place all the oth­er ingre­di­ents but the pecori­no in a food proces­sor and blend well.  Tip into the saucepan and mix well with the onions and gar­lic.  Toss with pas­ta and top with grat­ed cheese.  Any extra sauce you might have is excel­lent on pizza.