Penne Alla Vecchia Bettola

Ingredients

Prep

• Yellow onion - chop
• Garlic - mince
• Parmesan - grate — look at you, operating like a highly paid adult.
• Oregano leaves - chop
• Plum tomatoes - drain

Instructions

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, while acting like this outcome was inevitable. Add the red pepper flakes and dried oregano and cook for 1 more minute, like a person who has absolutely never panicked over onions. 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.