Ina Garten'S Pasta Alla Vecchia Bettola

1. 1

   Heat oven to 375u00b0 F.

2. 2

   Heat the olive oil in a large (12-inch) ovenproof saute pan-the pan should have a tight-fitting lid (if you don't have one, use a Dutch oven)-over medium heat, uncovered. Add the onions and garlic and cook for about 5 minutes until the onions are translucent. Add the red pepper flakes and dried oregano and cook for 1 more minute. Add the vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half.

3. 3

   Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. (Editor's note: Save the tomato juice for Bloody Marys or in the freezer for other sauces, or leave it in-it won't hurt this sauce, it will only take longer to cook down.) Add 2 teaspoons salt and 1/2 teaspoon 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.

4. 4

   Bring a large pot of salted water to a boil and cook the pasta al dente. Drain and return to the pot.

5. 5

   Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.

6. 6

   Reheat the sauce, add 1 tablespoon fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Add the sauce to the pasta, reserving any excess, 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. Save any extra sauce for more pasta or vodka pizza with fresh mozzarella.

* Per serving · 4 servings · Values may vary.