Ingredients
Scale
- 1/4 cup olive oil
- 1 large Spanish onion, diced
- 6 to 8 garlic cloves, minced
- 1 to 1 + 1/2 tsp red pepper flakes
- 1 tsp dried oregano
- 1 cup vodka
- 2 28 oz cans whole plum tomatoes
- salt and fresh ground black pepper
- 1 lb pasta (penne, rigatoni, ziti, and linguine are some of my favorites)
- 1/4 to 1/2 cup cream
- 1/4 cup fresh basil, roughly chopped (for garnish)
- grated Parmesan (for garnish)
Instructions
- Pre-heat oven to 375
- Heat oil in large oven proof casserole pot or saute pan. Add the onions and cook over medium heat for 5 minutes. Add the garlic, pepper flakes and oregano and cook 2-3 minutes more over medium low heat. Add the vodka and cook until mixture reduces by half (5-7 minutes).
- Drain the tomatoes through a mesh sieve. Use your hands to crush the tomatoes and add them to the pan. Add 1 tsp of salt (or to taste) and a pinch of black pepper. Cover the pot and place it in the oven for 1.5 hours.
- Meanwhile, bring a large pot of salted water to a boil. Cook the the pasta following the package instructions. Drain and set aside.
- Remove the sauce from oven. Use an immersion blender or food processor to puree the sauce. Reheat the sauce over medium heat and pour in the cream. I start with 1/4 cup and add a bit more if needed. Adjust the seasoning and let simmer 5 to 10 minutes.
- Toss pasta with the sauce and heat through. Garnish with fresh basil and grated parmesan.