Category Archives: Sauces

1 T butter
1 T olive oil
1 small onion, chopped
1 20 oz can plum tomatoes, drained, seeded, and chopped
1 cup whipping cream
¼ c vodka
¼ t dried crushed red pepper
1 pound penne pasta
Freshly grated parmesan cheese
Minced fresh chives

Melt butter with oil in heavy large saucepan over medium heat. Add onin and sauté until translucent, about eight minutes. Add tomatoes and cook until almost no liquod remains in pan, stirring frequently, about 25 minutes. Add cream, vodka, and red pepper, and boil until thickened to sauce consistency, about two minutes. Season to taste with salt and pepper.

Cook pasta in a large pot of boiling salted water until just tender, but firm to bite, stirring occasionally to prevent sticking. Drain well. Transfer to a large bowl. Bring sauce to simmer. Pour over pasta and toss well. Sprinkle with parmesan cheese and chives, and serve.

Notes: (From Shannon) This one was originally from Bon Appetit, and has been a regular in the houses of Tom and Rita, Allan and Linda, and Michael and me. I prefer to use tomato puree so it’s saucier, ignoring the part about cooking “until almost no liquid remains”…but here’s the recipe as it appeared in the magazine.