Penne alla Mary

Ingredients:

• 1/4 cup olive oil
• 2-3 stalks celery, chopped (about 1 cup), leaves set aside for serving
• 2 cloves garlic, finely chopped
• 1 medium red onion, chopped
• 2 tablespoons of vodka
• 3 tbsp. dried capers + 1 tbsp. brine
• 2 tbsp. prepared horseradish with juices
• 1 tbsp Worcestershire sauce
• 6 medium tomatoes, diced (about 6 cups)
• 450 g penne pasta
• 1/4 tbsp. grated parmesan

Preparation:

1. In a large saucepan, bring water to a boil and add salt.
2. Heat olive oil in a large skillet over medium heat. Add celery, garlic, onion, 1 teaspoon salt, and a few grinds of black pepper and cook, stirring occasionally, until golden brown, about 6 minutes.
3. Remove the pan from the heat, add the vodka, return it to the heat, and tilt the pan to ignite the alcohol using a gas burner or a lighter. Let the flame die down, about 1 minute.
4. Stir in 1/2 cup water, capers with their brine, horseradish, Worcestershire sauce, and tomatoes and simmer, covered, over medium heat, stirring occasionally, until the tomatoes are soft, about 20 minutes. Remove the lid and continue cooking for another 2 minutes. Season with salt and pepper to taste. Keep the sauce warm while you cook the pasta.
5. Add the pasta to boiling water and cook according to package directions. Drain the pasta and toss it with the sauce. Serve sprinkled with Parmesan cheese and celery leaves.