From Carol Wallace
1 tbsp. butter
1 tbsp. olive oil
1 small onion, chopped
1 (29-oz.) can plum tomatoes, seeded, drained and chopped
1 cup heavy cream
1/4 cup vodka
1/4 tsp. crushed red pepper
1 pound penne pasta, cooked and drained
Parmesan cheese, grated or shaved
Sauté onion in butter and olive oil until translucent, about 8 minutes. Add tomatoes and cook until almost no liquid remains, stirring frequently. Add cream, vodka and red pepper. Cook until thickened. Season with salt and pepper to taste. Toss with pasta and top with Parmesan cheese.