Comments: Serve over cooked pasta and sprinkle with Parmesan and chives.

1	tablespoon	butter
1	tablespoon	olive oil
1		onion, chopped
1	28 ounce can	italian plum tomatoes
1	cup	heavy cream
1/4	cup	vodka
1/4	teaspoon	dried crushed red pepper
1/4	cup	parmesan, freshly grated
1	tablespoon	fresh chives, minced

• Drain, seed and chop the tomatoes. Melt butter with oil in heavy large saucepan over medium heat.
• Add onion and saute until translucent, about 5 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 25 minutes.
• Season to taste with salt and pepper.

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