Penne with Vodka and Tomato Cream Sauce

Source: Jan Taylor

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
1 (28 ounce) can Italian plum tomatoes, drained, seeded, chopped
1 cup whipping cream
1/4 cup vodka
1/4 teaspoon dried crushed red pepper
Freshly grated Parmesan cheese

Melt butter with oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 8 minutes.

Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes.

Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 2 minutes.

Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking.

Drain well. Transfer to large bowl. Bring sauce to simmer.

Pour over pasta and toss well.

Sprinkle with Parmesan cheese and serve.

ENJOY!