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Penne with Vodka and Tomato Cream Sauce
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Melt butter with oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 8 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 2 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 al dente, stirring occasionally to prevent sticking. Drain weil. Transfer to large bowl. Bring sauce to simmer. Pour over pasta and toss well. Sprinkle with Parmesan and chives.
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