4 people
DINNER
Ina Garten Foolproof (p. 158)
Garlic - 3 cloves
Spanish onion - 1
Oregano leaves - 2 tbl
Crushed Red Pepper flakes - 1⁄4 tsp
Dried oregano - 1 1⁄2 tsp
Olive oil - 1⁄4 cup
Whole peeled plum tomatoes - 56 oz
Penne pasta - 3⁄4 lb
Heavy cream - 1 cup
Parmesan - 1⁄2 cup
Vodka - 1 cup
Yellow onion - chop
Garlic - mince
Parmesan - grate
Oregano leaves - chop
Plum tomatoes - drain
Preheat the oven to 375 degrees.
Heat the olive oil in a large ovenproof saute pan over medium heat. 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. Using clean hands crush each tomato into the pan. Add 2 tsp of salt and 1⁄2 tsp of black pepper. Cover the pan with a tight-fitting lid, place in the oven and bake for 1 1⁄2 hours.
Bring a large pot of water to a boil. Add 2 tbl of salt and the pasta and cook according to the directions on the package. Drain and set aside.
Two cups at a time, carefully pour the tomato mixture into a blender and puree until smooth. Return the tomato mixture to the saute pan. Add the fresh oregano, cream, 1 tsp salt and 1⁄2 tsp pepper and simmer partially covered for 10 minutes. Add the pasta to the sauce and cook for 2 more minutes. Stir in 1⁄2 cup of the Parmesan cheese and serve hot sprinkled with extra Parmesan and fresh oregano.