Directions

1. n a large shallow skillet, heat olive oil; add butter and sauté onion and garlic until softened. Do not let it brown. Carefully add vodka and let it reduce. Add tomatoes, stock, cream, sage and salt. Simmer sauce using a wire whisk to bring sauce together. Simmer until sauce has thickened and coats a spoon. Set sauce aside until pasta is drained and ready to serve. In a large 8-10 quart pot, boil pasta in salted water. When it's done, drain and set aside. Returning to the sauce, heat the cream mixture. Add a little of the hot sauce to the egg yolk. Whisk egg into warm sauce and remove from heat quickly. Toss in cheese, sprinkle with parsley, salt and pepper to taste.