Edit Recipe

Use simple fields so recipes are quick to save on mobile.

Name

Type Servings

Author Source

Ingredients

Prep Notes (one per line) 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.