Penne a la Vodka

Adapted from Nick & Toni’s Penne Alla Vecchia Bettola. See original recipe and video here.

• 4 tablespoons olive oil (I use 1-2 tablespoons)
• 1 medium Spanish onion, chopped
• 3 cloves of garlic, roughly minced
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon dried oregano
• 1/2 cup vodka
• 2 (28-ounce) cans peeled plum tomatoes (SM & Muir Glen are my two favorite brands)
• 2 teaspoons Kosher salt
• Freshly ground black pepper
• 4 tablespoons fresh oregano
• 3/4 cup heavy cream
• Grated Parmesan cheese (I add a few tablespoons to the sauce and sprinkle more on top of each serving).
• 1 pound penne or rigatoni pasta

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