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Ingredients
- 1 tbsp. butter
- 1 tbsp. extra virgin olive oil
- 1 sm. onion, minced
- 1 (28 ounce.) can Italian plum tomatoes, liquid removed, seeded, minced
- 1 c. whipping cream
- 1/4 c. vodka
- 1/4 teaspoon dry crushed red pepper
- 1 pound penne pasta (any tubular pasta)
- Freshly grated Parmesan cheese
- Chopped fresh chives
Directions
- Heat butter with oil in heavy large saucepan over medium heat. Add in onions and saute/fry till translucent/soft, about 8 min. Add in tomatoes and cook till almost no liquid remains in pan, stirring frequently, about 25 min. Add in cream, vodka and red pepper and boil till thickened to sauce consistency, about 2 min. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and chill).
- Cook pasta in large pot of boiling water till just tender but still hard 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 and chives and serve. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 313 | |
| Calories from Fat 84 | 27% |
| Total Fat 9.57g | 12% |
| Saturated Fat 4.77g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 54mg | 2% |
| Potassium 198mg | 6% |
| Total Carbs 44.53g | 12% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.47g | 2% |
| Protein 8.02g | 13% |
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