Saute onion in olive oil until translucent. Add garlic and saute another 30 sec. Add tomatoes and cook about 1/2. Add cream, stirring quickly, parmesan, vodka and bring to a boil. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Serve over cooked pasta. Can garnish with chopped basil, parsley or chives. Sprinkle w/parmesan cheese and red pepper if desired. From: Connie Rizzo (NOTE: this is what I came up with from Donna Harts suggestions. Donna also suggested using Pepper Vodka if you like a zip in your sauce.) Posted to JEWISH-FOOD digest by Nancy Berry on Dec 03, 1998,