Ingredients: |
Ingredients: 1/4 cup good olive oil
2 1/2 cups chopped yellow onions (2 onions)
1 tablespoon minced garlic (3 cloves)
1 1/2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
1 cup vodka
2 (28 ounce) cans of whole peeled plum tomatoes, drained
Kosher salt and freshly ground black pepper
3/4 pound penne
2 tablespoons fresh oregano leaves, plus extra for serving
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving
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Directions: |
Directions:Preheat oven to 375º
Heat the oil in a medium (11 inch) Dutch oven, over medium low heat. Add the onions
and cook for about 5 minutes, until the onions are translucent. Add the garlic,oregano, and red pepper flakes and cook for just one minute. Add the vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half. With clean hands, crush the each tomato in the pot. Add 2 teaspoons of salt and 1/2 teaspoon of black pepper. Cover the pot with a tight fitting lid and bake for 1 1/2 hours.
Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook till al dente. Drain and set aside.
Pour the tomato mixture into a foot processor fitted with the steel blade and purée until
smooth. Return the tomato mixture to the pot. Add the fresh oregano,cream, 1 teaspoon of salt, and 1/2 teaspoon pepper and simmer partially covered for 10 minutes. Add the pasta to the sauce and cook for 2 more minutes. Off the heat, stir in 1/2 cup of the Parmesan cheese and serve hot sprinkled with extra Parmesan and fresh oregano |
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