Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 (28 ounce) can canned peeled and diced tomatoes
  • 1 cup heavy whipping cream
  • 1/4 cup vodka
  • 1/4 teaspoon crushed red pepper flakes
  • salt and pepper to taste
  • 1 pound penne pasta
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent.
  2. Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently.
  3. Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.
  4. Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
  5. Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.
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