Ingredients: |
Ingredients: 1/4 cup good olive oil 1 medium Spanish onion, chopped 3 cloves of garlic, diced 1/2 teaspoon crushed red pepper flakes 1 1/2 teaspoons dried oregano 1 cup vodka 2 (28-ounce) cans peeled plum tomatoes Kosher salt Freshly ground black pepper 3/4 pound penne pasta 4 tablespoons fresh oregano 3/4 to 1 cup heavy cream Grated Parmesan cheese
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Directions: |
Directions:Preheat oven to 375º.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. |