Tomato Vodka Sauce

1 tablespoon butter

1 tablespoon olive oil

1 onion, chopped

1 (28 ounce) can canned peeled and diced tomatoes

1 cup heavy whipping cream

¼ cup vodka

¼ teaspoon crushed red pepper flakes

salt and pepper to taste

1 pound penne pasta

2 tablespoons grated Parmesan cheese

In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent.

Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently.

Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.

Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.

Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.