1 small onion, finely chopped
1 can (28 oz.) crushed tomatoes
1 tbsp. olive oil
1 tbsp. butter
1 cup heavy cream
¼ cup vodka
Salt and pepper to taste
1/8 tsp. crushed red pepper flakes (optional)
1 lb. penne
Melt butter in saucepan and add olive oil. Add the onion and sauté for about 5 minutes until the onion is translucent. Add the tomatoes to the onion mixture. Cook tomatoes for about 25 minutes; add heavy cream and vodka. Cook for an additional 5 minutes. Add salt, pepper, and red pepper if desired.
Sauce can be refrigerated and used next day. Can also be frozen.
Bring water to boil in large pot. When water is boiling, add 1/8 teaspoon of salt and 1 lb penne. Cook until al dente. Pour sauce over pasta; add Parmigiano cheese and serve.
For lighter sauce, you can substitute heavy cream with light cream. When doubling recipe or making for crowd, use half light cream, half heavy cream.
For one dish meal add to sauce last ten minutes: (1) 15 oz. can peas, drained
¼ lb. of sliced pancetta (cut into small pieces with scissor)