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. CHEFS 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.

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