Penne with Vodka and Tomato Cream Sauce

Getting back to basics can be good. This is comfort food at its finest...not on my diet plan, but great for a cheat night or after a particularly long day at work.

Penne with Vodka and Tomato Cream Sauce
Serves four.

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
1 (28 oz.) can Italian plum tomatoes, drained, seeded, chopped
1 cup whipping cream
1/4 cup vodka
1/4 teaspoon dried crushed red pepper
1 pound penne pasta (any tubular pasta)
Freshly grated Parmesan cheese
Minced fresh chives or Italian parsley

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. (Sauce can be prepared 1 day ahead. Cover and refrigerate).

Cook pasta in large pot of boiling water until just tender but still 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 and chives or parsley and serve.