Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    butter
   1      tablespoon    olive oil
   1                    onion -- chopped
   1      28 ounce can  Italian plum tomatoes
   1      cup           heavy cream
     1/4  cup           vodka
     1/4  teaspoon      dried crushed red pepper
   1      pound         penne pasta
     1/4  cup           parmesan -- freshly grated
   1      tablespoon    fresh chives -- minced

Preparation:

Drain, seed and chop the tomatoes. Melt butter with oil in heavy large saucepan over medium heat. Add onion and sauté‚until translucent, about 5 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 25 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 firm to bite, stirring occasionally. Drain well. Transfer to a large bowl. Bring sauce to a simmer. Pour over pasta and toss well. Sprinkle with Parmesan and chives and serve.