1 tbsp. butter
1 tbsp. olive oil
1 sm. onion, chopped
1 (28 oz.) can Italian plum tomatoes, drained, seeded, chopped
1 c. whipping cream
1/4 c. vodka
1/4 tsp. dried crushed red pepper
1 lb. penne pasta (any tubular pasta)
Freshly grated Parmesan cheese
Minced fresh chives

Melt butter with oil in heavy large saucepan over medium heat. Add onions and saute 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 and serve. 4 servings.