Rotini with Vodka Cream Sauce Florentine

2 tablespoons olive oil

1½ cups yellow onion, chopped

1½ cups white mushrooms, thickly sliced

1 large clove garlic, minced

2 pounds Roma tomatoes, peeled, seeded and coarsely chopped

¼ cup vodka

¾ cup heavy whipping cream

2-3 tablespoons grated parmesan cheese

Salt and pepper to taste

2 quarts water

2 teaspoons salt

½ pound rotini pasta

1 cup fresh baby spinach leaves, very coarsely chopped

In a large saute pan, heat the olive oil over medium high heat. Add onions and mushrooms, and sauté for 6 to 8 minutes or until onions are translucent and most of the water has been released from the mushrooms. Add garlic and continue to cook for two more minutes stirring constantly. Add tomatoes and cook over low heat for about 20 to 25 minutes or until the sauce has thickened. It may be necessary to add small amounts of water if the sauce dries out before the tomatoes are completely softened.

As the sauce is nearly complete, heat the water and salt for the rotini. Prepare according to the package instructions, but be careful not to overcook. Stir the vodka into the tomato sauce, then add the heavy cream and parmesan cheese; continue to cook and stir over low to medium heat until the sauce is heated through. Add salt and pepper to taste.

Drain pasta thoroughly and add the cooked rotini to the sauce gradually to assure that there is ample sauce to cover the pasta. Finally, stir the spinach into the pasta mixture and serve immediately.

Serves 4

Bill Hicks, Winner of the Daily Herald Cook of the Week Challenge for 2015