1/4 cup good olive oil
1 medium onion, chopped
1/2 tsp crushed red pepper flakes
1 1/2 tsp dried oregano
250ml vodka
2 (large 790g) cans peeled plum tomatoes
Kosher salt
Freshly ground black pepper
4 tbsp fresh oregano
3/4 to 1 cup heavy cream
Serve with cooked Penne and grated cheese
Preheat oven to 375F/190C.
Heat the olive oil in a large oven proof saute pan over medium heat, add the onions 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 tsp salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1. 5 hours. Remove the pan from the oven and let cool for 15 minutes. Blend with immersion blender until smooth.
Add 2 tbsp fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan or other hard grated Italian cheese.