This is a favorite of mine, adapted from the Cooks Illustrated Italian Favorites 2009.

1/4 cup minced onion
2 tbsp extra virgin olive oil
2 – 4 garlic cloves, minced
1 28-ounce can of diced tomatoes
1/4 – 1/2 tsp red pepper flakes
salt
1/3 cup good quality vodka
1/2 cup neufchatel cheese (ie “light” cream cheese), softened and cut into squares
fresh Parmesan cheese
Penne pasta, 1 lb

Heat 4 quarts of salted water, to boiling.

Heat large saute pan over medium heat. Add olive oil, and then onion, cooking until onion is light golden. Add red pepper flakes, and then garlic, the add the tomatoes and ~1/2 tsp salt.

Once everything is well mixed, turn off flame and add vodka. Turn the flame back on, and cook 8 to 10 minutes, or while pasta is cooking.

Cook pasta according to directions.

When pasta has a few minutes left to finish cooking, add cream cheese to tomato sauce. I’ve found that Philadelphia actually melts and incorporates better than the store brand, but YMMV.

Drain pasta and return to pot. Pour sauce over penne and stir.

Serve, with fresh Parmesan.