Modified from Rachael Ray's 30 Minute Meals
1 tablespoon extra virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
1 onion, minced (she used shallots which I'm not really sure what are, but do know that onions are close enough to replace them)
1 cup vodka
1 cup chicken stock
1 (32 oz) can crushed tomatoes
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Heat a large skillet over moderate heat. Add oil, butter, garlic, and onion. Gently sauté onion for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.