228-ozcans of whole peeled plum tomatoesor crushed
kosher salt
freshly ground black pepper
4Tbls fresh oreganoor 1 Tbls dried oregano
3/4-1cheavy cream
Parmesan cheese
Instructions
Preheat oven to 375F.
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 (or add the two cans of crushed tomatoes). 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.
If using whole tomatoes, place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. If using crushed tomatoes you can skip this step.
Return to the pan. Reheat the sauce, add 2 tablespoons fresh oregano (or 1 Tbls dried) and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Stir in 1/2 c Parmesan.
Toss your cooked pasta into the sauce and cook for 2 minutes more. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.