Rainbow Pasta with "Vodka" Cream Sauce

Ingredients:
olive oil
1 yellow onion, diced
3 cloves of garlic, minced
1 cup of vodka or dry white wine
2 (28oz) can of whole plum tomatoes, blended until smooth
1 cup heavy cream
1.5 cups of grated parmesan cheese
1 pound ground meat mix (veal, pork, beef)
1 pound cooked pasta
Red pepper flakes
Oregano
Garlic powder
Salt
Pepper
2 small handfuls of fresh basil, sliced
Food coloring of your choice
Large zip top bags

Directions:
1. Boil pasta according to package directions. Drain when al dente and reserve
2. Start the sauce by adding 2 TBSP olive to a heavy bottom pot.  Add onion and some seasoning and sweat for about 7-8 minutes, stirring often.
3. Add meat. Break up constantly and add more seasoning. Cook until browned.
4. Add garlic and stir for 1-2 minutes.
5. Add wine/vodka and simmer over low for 3-4 minutes.
6. Add blended tomatoes and 1 handful of the basil. Bring to a simmer for 20 minutes while you work on the pasta
7. To color the pasta, you need 20 drops of food coloring in a bag and 2 TBSP of warm water. Add a handful of pasta. Close the bag and toss around until completely colored.
8. Drain in a colander and run under cold water until the water runs clear and the pasta has stopped dripping. I have 2 colanders so i just set one over a bowl so it can continue to drain.
9. Go on to the next color.  Use a new zip top bag for each color.
10. Once all of your pasta is colored , set aside to finish sauce.
11. Lower heat on sauce and stir in the cream and parmesan. Stir for 3 minutes and then taste for seasoning. Adjust as needed.
12. Add pasta to sauce pot to warm the pasta through and coat the pasta in the sauce.
13. Serve the pasta with basil as garnish and a little more parmesan, if desired.