Vodka Cream Sauce

1 tablespoon butter

1/2 sweet onion, chopped

1 teaspoon salt

1 garlic clove, minced

3/4 cup vodka

1/4 cup chicken stock

1 can (28 oz) crushed tomatoes, undrained

1/2 cup heavy cream

3 teaspoon thinly sliced fresh basil or freshly grated parmesan cheese

Heat butter in a large skillet over medium-low heat.

Add onion and salt to pan and sauté for about 5 minutes, until tender.

Add garlic, sauté for an additional minute.

Add vodka, increase heat and bring to a boil.

Reduce heat and simmer until liquid is reduced by half. (Can take anywhere from 4-10 minutes. This is optional, just intensifies the resulting flavor.)

Stir in chicken stock and tomatoes, bring to a boil, then simmer for 10 minutes.

Puree the cause using an immersion blender in the pan or by pouring everything into a blend and removing the center piece to allow steam to escape, then return to pan.

Add heavy cream and stir until incorporated.

Serve on top of your favorite pasta, garnished with the thinly sliced basil. Alternatively, top it with some freshly grated parmesan cheese.