Limoncello Or Vodka Pasta Sauce

• 1/4 cup extra virgin olive oil
• 1 tablespoon butter
• 1 sweet onion, diced
• 1/2 lb fresh mushrooms, chopped
• 1 head garlic, peeled and minced (about 10-12 cloves )
• 1/4 teaspoon red pepper flakes
• 1 (28 ounce) can tomato sauce
• 1 (28 ounce) can tomatoes (chopped or crushed, fire-roasted)
• 1/3 cup limoncello (I prefer limoncello, or add lemon peel & sugar to vodka) or 1/3 cup vodka (I prefer limoncello, or add lemon peel & sugar to vodka)
• 1/4 cup heavy cream
• 1/2 cup fresh basil, chopped
• 1 cup grated parmigiano-reggiano cheese (separated)
• salt & pepper
• ravioli (your choice) or other pastas (your choice)

1. Heat olive oil & butter in pan over medium heat. Saute onion until lightly golden. Add mushrooms and continue browning. Add garlic and red pepper flakes for another 1 minute. Carefully add tomatoes - should boil vigorously - watch for splatters. Reduce heat and simmer for 10 minutes, while you cook pasta of choice.
2. While pasta is draining, add basil, cream, and 1/2 cup of cheese and bring back up to temperature, without boiling. Taste again for salt & pepper.
3. Serve over pasta, ravioli, or paillards of chicken, or seafood - sprinkle with remaining Parm. YUM-OH!

extra virgin olive oil, butter, sweet onion, fresh mushrooms, garlic, red pepper, tomato sauce, tomatoes, limoncello, heavy cream, fresh basil, cheese, salt

Taken from www.food.com/recipe/limoncello-or-vodka-pasta-sauce-334034 (may not work)