Tomato Vodka Cream Pasta Sauce with Fettuccine

In a medium saucepan, cook and stir onion and garlic in hot oil over medium heat until onion is tender but not brown. Add undrained tomatoes, paste, oregano, salt and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or to desired consistency, stirring occasionally.

Slowly add the cream and vodka, if you like, stirring constantly. Cook and stir for 3 minutes more. Remove from heat. Stir in parsley.

Meanwhile, cook pasta according to package directions in a large amount of boiling salted water till tender; drain. Serve sauce over hot cooked pasta. If you like, sprinkle with Parmigiano-Reggiano cheese and garnish with basil sprigs. Makes 8 side-dish servings.