Heat a heavy bottom pan (Dutch Oven works great) over medium to medium-high heat. When heated add 2 tablespoons of olive oil.

Add 1 large chopped sweet onion. Add salt and black pepper to taste. Sauté for 6-8 minutes or until onions are tender but not browned. Stir frequently as to not burn.

Add the bacon and sautee until just about fully cooked

Add 1 garlic bulb (chopped) to the onions and bacon and sauté for 1 minute.

Add 1 cup of vodka. Using a spatula, loosen any particles on the bottom of the pan.

Add 28 ounce can of crushed tomatoes, 2 cans tomato paste, and 2 cans diced tomato.

Add a small amount of water (maybe ¼ of a cup) to each tomato can, swirl to get all the tomatoes out, and pour it into the tomato sauce. You may need to add more water as it cooks so that it's not too thick.

Turn the heat to medium-low and cook for 30 minutes. Stirring occasionally.

Add 1 ½ cups of heavy whipping cream and stir.

Add 5 ounces grated or shredded parmesan cheese, a handful (about a cup) of chopped fresh basil leaves, 3 tablespoons of garlic powder, 3 tablespoons of onion powder, 2 tablespoons of granulated sugar, 2 teaspoons Italian seasoning, 1 teaspoon of crushed red pepper flakes. Bring to a low boil.

Turn the heat down to a simmer and cool for at least 2 hours. Stirring occasionally as to not burn the sauce.

Just prior to serving, cook penne pasta according to package directions.

Serve the vodka sauce over the penne noodles. Add a dollop of whole milk ricotta cheese or fresh grated parm or Asiago. And garnish with julienne basil leaves.