Penne alla Vecchia Bettola

Directions

1Preheat the oven to 375 degrees.

2Heat the oil in a large ovenproof saute pan over medium heat. Add the onions and garlic and cook for about 5 minutes, until the onions are translucent.

3Add the red pepper flakes and dried oregano and cook for 1 more minute.

4Add the vodka and simmer for 5-7 minutes, until the mixture is reduced by half.

5Using clean hands, crush each tomato into the pan.

6Add 2 teaspoons of salt and 1/2 teaspoon of black pepper.

7Cover the pan with a tight fitting lid, place in oven, and bake for 1 1/2 hours.

8Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to directions. Drain and set aside.

9Two cups at a time, carefully pour the tomato mixture into a blender and puree until smooth.

10Return the mixture to the saute pan.

11Add the fresh oregano, cream, 1 teaspoon of salt and 1/2 teaspoon of pepper.

12Simmer, partially covered, for about 10 minutes.

13Add the pasta to the sauce and cook for 2 more minutes.

14Stir in 1/2 cup of Parmesan cheese.

15Serve hot sprinkled with extra Parmesan cheese and fresh oregano.