Limoncello Or Vodka Pasta Sauce - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
1 tablespoon butter
1 sweet onion, diced
1/2 lb fresh mushrooms, chopped
1 head garlic, peeled and minced (about 10-12 cloves )
1/4 teaspoon red pepper flakes
1 (28 ounce) can tomato sauce
1 (28 ounce) can tomatoes (chopped or crushed, fire-roasted)
1/3 cup limoncello (I prefer limoncello, or add lemon peel & sugar to vodka) or 1/3 cup vodka (I prefer limoncello, or add lemon peel & sugar to vodka)
1/4 cup heavy cream
1/2 cup fresh basil, chopped
1 cup grated parmigiano-reggiano cheese (separated)
salt & pepper
ravioli (your choice) or other pastas (your choice)

Preparation

Heat olive oil & butter in pan over medium heat. Saute onion until lightly golden. Add mushrooms and continue browning. Add garlic and red pepper flakes for another 1 minute. Carefully add tomatoes - should boil vigorously - watch for splatters. Reduce heat and simmer for 10 minutes, while you cook pasta of choice.
While pasta is draining, add basil, cream, and 1/2 cup of cheese and bring back up to temperature, without boiling. Taste again for salt & pepper.
Serve over pasta, ravioli, or paillards of chicken, or seafood - sprinkle with remaining Parm. YUM-OH!