Ingredients
- 1 Cup Good Olive Oil
- 1 Medium Spanish Onion, Chopped
- 3 Cloves of Garlic, Diced
- ½ teaspoon chrushed red pepper flakes, use ¼ teaspoon for a less spicy pasta finish.
- 1-½ teaspoons dried Oregano
- 1 Cup Vodka
- 2 (28-ounce) cans peeled plum tomatoes
- Kosher salt
- Freshly ground black peppe
- ¾ Pound Penne Pasta
- 4 Tablesoons Fesh Oregano
- ¾ to 1 Cup Heavy Cream
- Grated Parmesan Cheese
Procedure
- Preheat oven to 375 degrees F.
- Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.
- Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1-1/2 hours. Remove the pan from the oven and let cool for 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
- Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
- Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.
