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
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|Serving Size: 1 Serving (383g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 131 (27%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 122.9mg||38 %|
|Sodium 47.7mg||2 %|
|Potassium 263.6mg||7 %|
|Total Carbohydrate 64.7g||19 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 64.2g|
|Protein 13.7g||20 %|
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Calories per serving: 478
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