1/4 cup olive oil
1 medium onion, chopped
3 cloves garlic, diced
1/2 tsp crushed red pepper flakes
1 1/2 tsps oregano
1/2 cup vodka
28 ounce can peeled plum tomatoes
S&P
1/2 lb penne pasta
3/4 to 1 cup heavy cream
Grated Parmesan

1/4 cup olive oil 1 medium onion, chopped 3 cloves garlic, diced 1/2 tsp crushed red pepper flakes 1 1/2 tsps oregano 1/2 cup vodka 28 ounce can peeled plum tomatoes 1/2 lb penne pasta 3/4 to 1 cup heavy cream

Preheat oven to 375*.

Heat the oil in a large ovenproof sauté pan over medium heat, add the onions and garlic and cook for about 5 minutes. Add the red pepper flakes and oregano and cook form1 more minute. Add the vodka and continue cooking until reduced by half.

Meanwhile, drain the tomatoes through a sieve and crush them by hand into the pan with your hands. Add 2 tsps salt and a pinch of pepper. Cover the pan and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.

Meanwhile, cook penne til al dente. Set aside.

Place the tomato mixture in a blender and purée in batches til smooth. Place puréed sauce back in pan.

Reheat the sauce and add enough heavy cream to make the sauce a creamy consistency. Add S&P if needed and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes. Stir in 1/2 cup Parmesan cheese. Serve with additional Parmesan cheese.