1 tablespoon olive oil
1 tablespoon butter
1 small onion chopped
1/2 cup grated carrot
6 cloves garlic chopped
1 -35 oz can of Italian plum tomatoes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
6 to 8 fresh basil leaves -torn
1/2 cup quality vodka
1/2 cup heavy cream
6 oz ricotta cheese
1/2 cup grated mozzarella
1 pound of penne -cooked & drained
Freshly grated Parmigiano-Reggiano
Heat the butter and olive oil over medium to low heat in a large sauté pan. Add onion and carrot, cook until carrots are soft. Add the garlic and cook for 2 minutes stirring well. In a food processor, add tomatoes with juice, the carrot mixture and pulse to desired consistency. Return mixture to the pan and simmer for about 10 minutes. Add salt, pepper, basil and vodka. Cover and simmer for 10 minutes.
Stir in the cream, ricotta and mozzarella. Add additional salt and pepper if needed.
Stir in the cooked pasta to the pan, toss to coat and heat on low for just a few minutes.
Serve on warm plates with Parmesan on top, with a side salad if desired and toasty garlic bread.