Vodka & Tomato Creak Sauce from Enzo's Restaurant on the Lake - Orlando, FL

I can not say that I have ever been to Enzo's but Bon Appetit published this recipe February 1992. The original recipe called to be served over penne but we served it with Costco's lobster stuffed raviolis. It is very tasty but definitely not low fat.
1 Tbsp butter
1 Tbsp olive oil
1 onion, chopped
28 oz can Italian plum tomatoes
1 cup heavy cream
1/4 cup vodka
1/4 tsp dried crushed red pepper

Drain, seed and chop the tomatoes. Melt butter with oil in heavy large saucepan over medium heat. Add onion and saute 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.)