No vodka is needed for this spin on the classic Italian-American pasta dish.

　　

Ingredients

Serves 4

　　3–5 tablespoons olive oil, divided

　　1/2 cup chopped yellow onion

　　4 cloves garlic, crushed

　　1 (14 1/2-ounce) can plum tomatoes, unsalted and crushed

　　1/3 cup tomato sauce

　　1/3 cup white grape juice (not from concentrate)

　　2 tablespoons raw cane sugar

　　1/2 teaspoon sea salt, plus more to taste if desired

　　1/2 cup heavy whipping cream

　　1 (1-pound) package penne pasta, cooked and drizzled with olive oil to prevent sticking

　　1/2 cup shredded mozzarella cheese, for topping

　　2 tablespoons chopped basil, for garnish

　　1 tablespoon red pepper flakes

　　

Step 1

In a large, deep saucepan over medium heat, warm 2 to 4 tablespoons of the oil. Add the onion and garlic and sauté for 2 to 3 minutes, until softened.

　　

Step 2

Add the plum tomatoes, tomato sauce, grape juice, sugar, and salt. Using an immersion blender, purée the sauce as it cooks.

　　

Step 3

Add the heavy cream and simmer for 20 minutes. Remove from the heat.

　　

Step 4

Place the remaining 1 tablespoon of oil in the bottom of a large pasta serving bowl. Add some of the pasta to the bowl and the a few ladles of the sauce. Continue layering the pasta and sauce into the bowl until all has been transferred to the serving bowl. Using tongs or 2 large forks, integrate the sauce into the pasta. Taste and season further with the salt. Continue to toss until well combined.

　　

Step 5

Top with the mozzarella cheese and garnish with the basil. Season with the red pepper flakes and serve hot.

　　Reprinted with permission from My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspirationby Yvonne Maffei, Agate Surrey, 2016.Buy the full book from Amazon.