Vodka Cream Sauce

I swear it isn't alcoholic...

I believe that we got this recipe from Bon Appetite magazine in about 1990.  Anyhoo it is easy and awesome so that makes it "awesy."  The vodka extracts something from the tomatoes that is hard to describe. It just changes the acid in the tomato somehow.

You'll need;

• 2 Tbsp butter
• 1 Tbsp olive oil
• 1 small or 1/2 large onion (chopped)
• 1 can (28oz) of those awesome San Marzano tomatoes (squished)
• 1 cup heavy whipping cream
• 1/3 cup vodka
• 1/2 tsp crushed red pepper
• 1 Tbsp chopped chives

Put the butter and oil in a skillet with the onions over med heat.

Saute for 5-8 minutes until translucent.

Add the tomatoes and bring back to a simmer.

Simmer until most of the liquid is gone.  This takes about a half hour -- do it slowly so that you don't scorch the sauce.  When it is ready a spoon dragged through the sauce should leave a clear area behind.

Add the vodka, cream and crushed red pepper.  Stir in and bring back to a simmer.  Let it thicken (10 min) and then add the chives.

Serve over your choice of pasta and garnish with a handful of Romano cheese.

Somebody remind me to turn off the flash when I take food pics.