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
Directions
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
