The way to a man's heart is through his stomach

Penne A La Vodka

7 cloves garlic, minced
1 onion, diced
3 whole tomatoes, chopped
3 tablespoons olive oil
1 (28-ounce) can whole peeled tomatoes
12-ounce can tomato paste
1 cup fresh chopped basil
Salt and pepper to taste
½ cup vodka
1 pint heavy cream
1 pound penne pasta

1. In a large skillet over medium heat, cook the garlic, onion, and tomatoes (fresh) in olive oil until tender (about 1 to 2 minutes). Stir in the canned tomatoes and tomato paste, breaking up a bit with a fork. Stir in the basil, salt, and pepper and simmer for 15 minutes. Stir in the vodka and allow the flame to burn out. Cook for 15 minutes more.

2. Take ¼ of the sauce and set aside for the top of the Chicken Parm.

3. Stir in cream to the remainder of the sauce and simmer for 10 minutes. Turn off the heat.

4. Bring a large pot of water to a boil. Add a pinch of salt and 1/3 teaspoon of olive oil. Add the pasta and cook for 8 to 10 minutes or until tender; drain.

5. Toss the hot pasta in the sauce.

Chicken Parm

2 eggs, beaten
1 cup flour
4 ounces dry bread crumbs
4 skinless, boneless chicken breasts
1 cup olive oil
Leftover vodka sauce
4 ounces shredded mozzarella
¼ cup grated parmesan cheese

1. Preheat oven to 350 F. Lightly grease a medium size baking-sheet.

2. Pour the eggs into a small shallow bowl. Spread the flour over a large plate. Place the bread crumbs in a separate shallow bowl. Assembly line style, dredge the chicken in the egg until it is fully covered (let the egg drip off), then dredge it in the flour (fully covered), and then cover with bread crumbs.

3. Heat a skillet over medium heat and pour in olive oil.

4. Place the chicken in the skillet and let sizzle for 1 minute on each side.

5. Place the coated chicken on the baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and the juices run clear.

6. Pour the sauce on top of the chicken. Sprinkle mozzarella and parmesan on top and return to oven for 10 minutes.

7. Enjoy!