Heat the olive oil in a large oven proof saute pan over medium heat. Add the onions and garlic and cook until translucent, about 5 minutes. Add the red pepper flakes (1/2 tsp give the sauce a nice kick. If you want a milder sauce, cut it back) and cook for another minute. Add the vodka and cook until reduced by half, about 5-7 minutes.
Meanwhile, drain your tomatoes through a strainer and crush them into the pan with your hands (wear an apron for this one!). Add 2 tsp kosher salt and a good grind of fresh pepper. Cover and cook in the oven for 1.5 hours. Remove from the oven and let it cool a bit.
Bring a large pot of salted water to a boil and cook your pasta until al dente.
Pour your tomato mixture into the food processor and puree until smooth. Return to pan.
Add fresh oregano and the heavy cream. Salt and pepper to taste, simmer for 10 more minutes. Toss the pasta in the sauce and simmer for a couple more minutes. Stir in 1/2 cup grated pecorino romano and serve. Top with additional pecorino romano and a sprinkle of parsley.
I spaced out and didn't pick up fresh oregano (and it's too early for my herb garden here in NY) for this recipe, so I added a sprinkle of dried oregano and dried basil instead. It still came out fantastic, I didn't adjust the recipe here because I'm guessing the fresh herbs will just put it over the top and I'll definitely include them next time. Also, I almost always sub pecorino romano for parmesan, which is what the original recipe called for - I like the flavor better.
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In this blog I write about my DIY and decorating projects and share easy recipes and party ideas. I live in a small 1920's home, so my blog is packed with budget minded ideas that work great for small spaces.
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