Loading...Ingredients
Units Scale
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 28-ounce can Italian plum tomatoes
- 1 cup heavy cream
- 1/4 cup vodka
- 1/4 teaspoon dried crushed red pepper
- 1 pound penne pasta
- 1/4 cup Parmesan; freshly grated
- 1 tablespoon fresh chives; minced
Instructions
- Drain, seed, and chop the tomatoes.
- Melt butter with oil in a 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 the 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 a 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.