Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Butter
1 tb Olive oil
1 Onion, chopped
28 oz Can Italian plum tomatoes
1 c Heavy cream
1/4 c Vodka
1/4 ts Dried crushed red pepper
1 lb Penne pasta
1/4 c Parmesan; freshly grated
1 tb Fresh chives; minced

Drain, seed and chop the tomatoes. Melt butter with oil in heavy
large saucepan over medium heat. Add onion and saute until
translucent, about 5 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 25 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. Drain well. Transfer to a
large bowl. Bring sauce to a simmer. Pour over pasta and toss well.
Sprinkle with Parmesan and chives and serve.

From the MM database of Judi M. Phelps. jphelps#shell.portal.com,
juphelps#delphi.com, or jphelps#best.com

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