Penne alla Vecchia Bettola

 Ingredients:

• 1/4 cup good olive oil
• 2-1/2 cups chopped Spanish onion (1 large)
• 1 tablespoon minced garlic (3 cloves)
• 1/2 teaspoon crushed red pepper flakes
• 1-1/2 teaspoons dried oregano
• 1 cup vodka
• 2 (28-ounce) cans whole peeled plum tomatoes, drained (like San Marzano)
• Kosher salt and freshly ground black pepper
• 3/4 pound penne, such as De Cecco
• 2 tablespoons chopped fresh oregano leaves, plus extra for serving
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving

Directions:

1. Preheat the oven to 375 degrees.
2. Heat the oil in a large (12-inch) ovenproof sauté pan over medium heat (you can also use a Dutch oven). 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 about 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 teaspoons of salt and 1/2 teaspoon of black pepper. Cover the pan with a tight-fitting lid, place in the oven, and bake for 1-1/2 hours.
3. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Drain and set aside. 
4. Two cups at a time, carefully pour the tomato mixture into a blender and puree until smooth. Return the tomato mixture to the sauté pan (be careful: the handle is hot!). Add the fresh oregano, cream, 1 teaspoon salt and 1/2 teaspoon 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.

Recipe from the kitchen of Ian Garten.