Adapted from The Cremaldi Cookbook by Catherine Trio Cremaldi

Makes enough for 1 1/2 lbs. macaroni

1 pt cherry tomatoes

8 tbl butter

1/2 cup oil

1/2 tsp crushed red pepper

1 heaping teaspoon dried dill or tablespoon fresh

4 tablespoons vodka

1/4 tsp salt

1 cup heavy cream

1/4 tsp sugar


1. Cut cherry tomatoes in half

2. Melt the butter in a skillet over medium high heat. When butter melts pour in oil. Add the tomatoes along with crushed red pepper and dill. Raise heat to high and saute for 5 minutes

3. Continue to saute pour in vodka and sprinkle in salt. Pour in heavy cream and sprinkle in sugar. Stir again. Simmer for another 5 minutes, until the sauce is slightly reduced in volume and the tomatoes are starting to separate from the skins.

4. Mix with pasta and serve