Vodka Cream Sauce - cooking recipe

Ingredients

4 Tbsp. olive oil
4 onions, finely chopped
2 lb. tomatoes or 1 can
1 c. vodka, steeped overnight or longer with 4 Tbsp. dried red pepper
8 Tbsp. butter
1 c. heavy cream
salt and freshly ground pepper
freshly grated Parmesan cheese

Preparation

In 1-quart pot, bring water to boil.
Plunge in fresh tomatoes and leave for 30 seconds to 1 minute to loosen skin.
Remove from water, core end and peel.
Slice tomatoes in half horizontally and squeeze out seeds. Chop into small cubes.
Heat olive oil and butter in skillet.
Add onions and soften without browning. Add tomatoes and cook for about 5 minutes. If tomatoes seem very watery, cook a little longer to evaporate excess liquid. Add cream and cook another minute. Add vodka and simmer for an additional 3 minutes. Serve hot over freshly cooked pasta.
Serves 8.