Ingredients for 6 servings:
1. 1 tablespoon light butter
2. 1/2 tablespoon olive oil
3. 1/2 cup onion, chopped
4. 1 (14 1/2 ounce) can diced tomatoes (no-salt-added, preferred)
5. 1 (14 1/2 ounce) can crushed tomatoes
6. 1/4 teaspoon salt, to taste
7. 1 dash pepper (mixed-up pepper is our favorite, actually!)
8. 1 cup fat-free half-and-half (she also uses cream or 2% low-fat milk)
9. 1/4 cup vodka
10. 1/4 teaspoon crushed red pepper flakes (or more)
11. 1 lb whole wheat pasta

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