• Heat a skillet over medium heat.  Add olive oil, onions, and garlic.  Sauté until soft (about 5 minutes) stirring occasionally.  
• In a blender add the whole peeled tomatoes, sauteed onion and garlic, and the spices (basil, oregano, salt).  Blend until a smooth puree. 
• Return the blended mixture to the skillet and add the cream and vodka.  Stir.  Cook over a medium/low heat for 25 minutes stirring often. 
• In a pot boil water.  Add ½ lb of pasta of choice (penne, rigatoni, bow ties, etc..) and cook according to instructions. 
• Turn off heat but let sauce stay on burner.
• Add drained pasta to the vodka sauce and serve.  Garnish with desired choice like fresh basil.  
• Serve.

Bacon, Optional

• Cook bacon, ham or pancetta until edges start to crisp in a large skillet. About 3 minutes.
• Remove bacon from pan and place on paper towels. Crumble when cooled
• Use bacon fat to cook the onions or wipe the pan with paper towel and add olive oil and set over medium heat.
• Mix crumbled bacon into the sauce just before serving or sprinkle over the top of the pasta when serving.

Ground Meat, Optional

• Crumble ground meat or raw, cut up chicken into the pan.
• Add onions and mushrooms and cook for five minutes.
• Add peppers and garlic and continue to cook.
• Add salt and pepper.
• When meat is cooked continue cooking the recipe as instructed in the recipe card.

Chicken, Optional

• Add cooked chicken while sauce is simmering.

Shrimp, Optional

• Add the shrimp to the sauce during the last few minutes of simmering. Shrimp only take a few minutes to cook.
• Simmer for 3-4 minutes and remove from heat and serve.