Whole Wheat Pasta and Light Vodka Sauce

• 1 tablespoon light butter
• 12 tablespoon olive oil
• 12 cup onion, chopped
• 1 (14 1/2 ounce) can diced tomatoes (no-salt-added, preferred)
• 1 (14 1/2 ounce) can crushed tomatoes
• 14 teaspoon salt, to taste
• 1 dash pepper (mixed-up pepper is our favorite, actually!)
• 1 cup fat-free half-and-half (she also uses cream or 2% low-fat milk)
• 14 cup vodka
• 14 teaspoon crushed red pepper flakes (or more)
• 1 lb whole wheat pasta

1. Melt butter with oil in large heavy saucepan over medium heat.
2. Add onion and saute until translucent, about 8 minutes.
3. Add tomatoes and cook until almost no liquid remains in pan, stirring frequently about 15-25 minutes.
4. (At this point, start a pot of water for the pasta.
5. ).
6. Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 2 minutes.
7. Season to taste with salt and pepper.
8. (Sauce may be prepared 1 day ahead.
9. Cover and refrigerate.
10. ).
11. Pour sauce over 1 lb cooked whole wheat pasta.
12. Toss well, and serve with Parmesan cheese, if desired.

light butter, olive oil, onion, tomatoes, tomatoes, salt, pepper, cream, vodka, red pepper, whole wheat pasta

Taken from www.food.com/recipe/whole-wheat-pasta-and-light-vodka-sauce-443907 (may not work)