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PENNE WITH VODKA AND TOMATO CREAM SAUCE

1 tablespoon butter or margarine
1 tablespoon olive oil
1 small onion, chopped
28-oz can plum tomatoes, crushed, seeded, chopped
1 cup whipping cream
1 cup vodka
1/4 teaspoon crushed red pepper
1 pound penne pasta
Parmesan cheese, freshly grated
fresh chives, chopped

Melt butter with oil in heavy large saucepan over medium heat.
Add onion and saute until translucent, about 8 minutes. Add tomatoes
and cook until almost no liquid remains in pan, stirring frequently,
about 25 minutes. Add cream, vodka, and red pepper and boil until
thickened to sauce consistency, about 2 minutes. Season to taste
with salt and pepper. (Sauce can be prepared 1 day ahead. Cover
and refrigerate.)

Cook pasta in large pot of boiling salted water until just tender
but still al dente, stirring occasionally to prevent sticking.
Drain weil. Transfer to large bowl. Bring sauce to simmer. Pour
over pasta and toss well. Sprinkle with Parmesan and chives.

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