Pasta with vodka sauce and chorizo

1 tbsp. butter
1 tbsp. olive oil
1 sm. onion, sliced
3 clove garlic, minced
1 (28 oz.) can crushed Italian plum tomatoes,
1 c. whipping cream
1/4 cup vodka
1 teaspoon. dried crushed red pepper
1 lb. pasta, I used a fusilli lunghi
Freshly grated Parmesan cheese
Minced fresh chives
1/4 pound Spanish chorizo, sliced thin
1-2 serrano chiles
Salt and pepper
Fresh basil, julienned

Melt butter with oil in heavy large saucepan over medium heat. Sauté onions and garlic until translucent. Add tomatoes and simmer 15-20 minutes. Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. Lower heat until pasta is ready.
Cook pasta in large pot of boiling water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain well. Transfer to a large bowl.
While the pasta is cooking, fry the chorizo and peppers 3-4 minutes and set aside.

Pour sauce over pasta and toss well. Sprinkle with Parmesan and basil. Serve chorizo with individual servings.

1. With a healthy dose of water or broth, chili can be converted into a hearty enchilada sauce.

2. Mixed with a couple tablespoons of sour cream and a little dry mustard, you can turn it into a spicy version of Beef Stroganoff.

3. Stir fry it with rice and an egg as either an omelet or terrific breakfast taco.

4. Mix it with refried beans and wrap it in a burrito with cheese and onions for burrito.

5. Add more water, some sliced tomatoes and sliced and boiled potatoes. Give this new mix at least another 20 minutes cooking time and you’ve got carne guisada.

6. Add leftover Thanksgiving turkey and, if you’re feeling adventurous, stuffing for a holiday leftovers you don’t dread.

7. Ever hear of Frito Pie?

8. Using the thinned version mentioned above, spread it over flat bread and add your favorite cheese(s), red onions, and sliced Spanish chorizo to make a pizza that will make you never want to call Little Caesar’s again.