My favorite pasta sauce. I first tasted it at Mario and Luigi's restaurant in State College, Pennsylvania, and I have to say theirs is still the best of any I've had anywhere, even in New York and Philadelphia. This recipe comes pretty close, though.

Most people like this sauce on a heavy pasta like Penne, but my preference is Angel Hair (Cappellini). Your choice.

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 28 oz. can Italian plum tomatoes, drained, seeded, and chopped (sometimes I use crushed Italian tomatoes)
• 1 cup whipping cream
• 1/4 cup Vodka
• 1/4 teaspoon dried crushed red pepper
• 1 pound pasta (I use Angel Hair)
• freshly grated parmesan cheese

Method

1. Melt butter and oil in saucepan over medium heat. Add onion and saute about 8 minutes, until transluscent.
2. Add tomatoes and cook, stirring frequently, until almost no liquid remains in pan, about 25 minutes.
3. Add cream, vodka, and red pepper and boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper.
4. Toss hot sauce with hot pasta al dente. Sprinkle with parmesan cheese and serve.

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