Begin by preparing the tomato puree. If using homemade, ensure it's ready. Canned puree works as well.

Warm the tomato puree in a sauce or saute pan over medium heat until it begins to simmer.

Add the maple vodka to the simmering tomato puree. Stir gently.

Allow the mixture to simmer for 6-10 minutes, allowing the vodka to meld with the tomato.

Introduce the maple sugar to the sauce and stir until it is fully dissolved. This will help balance the acidity of the tomatoes and enhance the maple flavor.

Add the creme to the sauce, stirring gently to combine. Ensure the sauce remains at a simmer, but do not allow it to boil.

Continue to simmer the sauce for at least another 6-10 minutes, or until it reaches your desired consistency. Stir occasionally.

Just before you are ready to serve, add the grated Parmesan or other hard cheese to the sauce.

Season with salt and pepper to taste, adjusting according to your preference.

Allow the cheese to melt completely into the sauce, stirring gently to ensure even distribution.

Serve the sauce immediately over your cooked penne pasta.

While preparing the sauce, bring a pot of salted water to a boil.

Add the penne pasta to the boiling water around the same time you add the creme to the sauce.

Cook the pasta according to package directions until al dente.

Drain the pasta and serve immediately with the maple vodka sauce.