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Tomato Vodka Cream Sauce

28 oz stewed tomatoes, drained (reserve liquid)
olive oil
1 yellow onion, diced
1 shallot, minced
2 cloves garlic, minced
1/4 C cream (or half and half)
1/3 C vodka
red pepper flakes

Saute onion in olive oil until translucent. Add shallot and garlic
and saute for another minute or two. Crush the tomatoes (the
easiest way is to use your hands). Add tomatoes and a little bit
of the liquid - enough to keep everything from sticking to the pan.
Cook for 2-3 minutes. Add cream slowly, keep stirring to mix it
all up. Add vodka. Simmer for 15 minutes, stirring occassionally.
Serve over fettuccine.

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