1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 (28 oz.) can Italian plum tomatoes
1 cup heavy or whipping cream
1/4 cup vodka
1/4 teaspoon dried crushed red pepper flakes
salt and pepper, to taste
1 pound tortellini (frozen)
Parmesan cheese
fresh parsley or chives, minced

Melt butter with olive oil in a heavy saucepan over medium heat. Add onion and sauté until translucent, about 8 minutes; add garlic at the last minute and do not brown. Stir in tomatoes.

Cook until sauce thickens and almost no liquid remains in pan, stirring frequently so as not to scorch, for about 25 minutes.

Add cream, vodka and red pepper, simmer until thickened to sauce consistency, for several minutes. Season to taste with salt and pepper.

While sauce simmers, cook tortellini according to directions. Drain well.

Transfer to a large buttered dish, cover with sauce and mix well. Sprinkle with Parmesan, and fresh chives or parsley and serve.

Submitted by: CM