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1
Preheat oven to 375 degrees F.
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2
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.
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3
Add the red pepper flakes and dried oregano and cook for 1 minute more.
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4
Add the vodka and continue cooking until the mixture is reduced by half.
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5
Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands.
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6
Add 2 teaspoons salt and a pinch of black pepper.
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7
Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours.
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8
Remove the pan from the oven and let cool for 15 minutes.
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9
Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente.
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10
Drain and set aside.
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11
Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency.
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12
Return to the pan.
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13
Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency.
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14
Add salt and pepper, to taste, and simmer for 10 minutes.
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15
Toss the pasta into the sauce and cook for 2 minutes more.
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16
Stir in 1/2 cup Parmesan.
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17
Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.
