INGREDIENTS

INSTRUCTIONS

Saute onions in butter and olive oil until transparent. Add shredded
or pureed tomatoes with juice. Cook over medium heat 20 to 25 minutes
or until all liquid content is reduced.  Meanwile in separate
saucepan, cook pasta according to package directions, drain very well
and set aside. When tomato sauce is ready, stir in heavy cream. Bring
to a near boil, reduce heat and cook 2 to 3 minutes until cream and
tomatoes are well blended. Stir in sauce and pepper vodka, mix, stir
in hot cooked penne pasta. Stir together to blend.  Liberally  sprinkle
with grated Parmesan cheese. CHEF'S NOTES: Pepper vodka is a
commerical item available at many liquor stores, but chef Enzo  Perlini
prefers the flavor of a homemade version: stir 1/4 ts. red  crushed
pepper in 4 Tb Vodka. Marinate 3 hours or overnight. Using  coffee
filter or fine cloth napkin, allow peppered vodka to filter 3  hours.
Remove and discard filter and set peppered vodka concentrate  aside.
Penne is large straight tubes of macaroni cut on the diagonal.  Recipe
By     :  From: El Charro Cafe Favorite Recipes  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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