i n g r e d i e n t s :
1 pound Penne Regate pasta
½ cup shallots
¼ cup green peas
¼ cup Parmesan cheese, grated
1 cup heavy cream
½ cup marinara sauce
¼ cup vodka
salt, pepper

p r e p a r a t i o n :
1. Sautee shallots until damp. Cook pasta separately, al dente (to the tooth).
2. Add vodka, cook until all alcohol evaporates.
3. Add heavy cream, reduce by half.
4. Add marinara sauce, let cook for about 2 minutes.
5. Add green peas, then toss with pasta and cheese. Salt and pepper to taste.