1 tablespoon olive oil
1 cup diced onion
3/4 cup diced carrots
1/3 cup vodka
1 (14 1/2-ounce) can diced fire-roasted tomatoes
1 (14 1/2-ounce) can diced tomatoes with roasted garlic
1 cup water
1 tablespoon tomato paste
1 teaspoon sugar
1/4 teaspoon each kosher salt and pepper
1/4 cup heavy cream
6 cups hot, cooked penne pasta

1. In a large nonstick skillet, heat oil over medium-high heat. Add onion
and carrot; cook, stirring occasionally, 4 minutes or until onion is
softened. Add vodka and remaining ingredients except cream and pasta; bring
to a boil. Reduce heat and simmer, stirring occasionally, 15 minutes. Add
cream. Serve over pasta.