1 Tablespoon butter
1 Tablespoon olive oil
1 Small onion, chopped
1 ( 28 oz.) can Italian plum tomatoes, seeded, drained & chopped
1 Cup whipping cream
1/4 Cup vodka
1/4 Teaspoon dried crushed red pepper
1 Lb. Penne pasta
Freshly grated parmesan cheese
Minced fresh chives
Melt butter with oil in heavy large saucepan over medium heat. Add onions 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. Cook pasta in large pot of boiling water salted until tender, but still firm. Drain. Bring sauce simmer and pour over pasta and toss well. Sprinkle with parmesan and chives and serve.
This is a recipe for an Italian meat sauce that simmers for several hours before it is ready to serve. We serve the spaghetti topped with fresh parmesan cheese, and sometimes sautéed fresh mushrooms. A crisp salad and a loaf of garlic bread hot out of the oven is all you need for this family pleasing meal!