Ingredients

• 1 tbsp. butter
• 1 tbsp. olive oil
• 3 cloves garlic, chopped
• 1 medium onion, chopped
• 1 (28 oz.) can Italian plum tomatoes, drained, seeded, chopped
• 1 c. heavy cream
• 1/4 c. vodka
• 1/4 tsp. dried crushed red pepper
• Oregano to taste
• 1 or 2 lbs penne, bowtie, or other pasta
• Freshly grated Parmesan or Romano cheese
• Minced fresh chives
• 1/2 to 1 lb meat – or not. I suggest shrimp, lobster or scallops.

Process

Very easy, very good quick sauce that only requires two ingredients you might not always have on hand – vodka and heavy cream.

Melt butter and oil together in a heavy saucepan. Add onions, cover (to “sweat” them) and cook until translucent. Add garlic and cook 1 minute.

Add tomatoes and cook uncovered to reduce until little liquid remains – about a half hour. Fresh tomatoes are excellent – of course – just cook a little longer to reduce.

Add cream, vodka, red pepper and lightly steamed (pre-cooked) seafood. Cook only a minute or so to thicken. Salt and pepper to taste.

Put it over the pasta and garnish with chives and cheese. This makes a surprising amount of sauce. Serves 4 generously, 6 at normal portions.

Tips

• Don’t cook it longer than a minute or two after you add the cream – otherwise the cream with react with the tomatoes and “curdle.” It’ll taste fine, but it won’t look right.

• Steam your seafood so you’ve got it hot as you’re adding it to the sauce with the cream.