Penne Alla Vodka

🥘 Ingredients

• olive oil ¼ cup
• onions 2
• garlic 3 cloves
• oregano 1 ½ tsp
• red pepper flakes ½ tsp
• vodka 1 cup
• whole tomato 2 28-oz cans
• salt 2 tsp
• pepper
• salt 2 Tbsp
• penne pasta ¾ lb
• fresh oregano 2 Tbsp
• heavy cream 1 cup
• salt 1 tsp
• pepper ½ tsp
• Parmesan ½ cup

1. 1

   Preheat the oven to 375°F.
2. 2

   Heat the olive oil in a medium (11-inch) Dutch oven , such as Le Creuset, over medium-low heat. Add the onions and cook for about 5 minutes , until the onions are translucent. Add the garlic , oregano , and red pepper flakes and cook for just 1 minute . Add the vodka and simmer for 5 to 7 minutes , until the mixture is reduced by half. With clean hands, crush each whole tomato into the pot. Add 2 teaspoons of salt and 1/2 teaspoon of black pepper . Cover the pot with a tight-fitting lid and bake for 1 ½ hours .
3. 3

   Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons of salt and the penne pasta and cook according the directions on the package. Drain and set aside.
4. 4

   Pour the tomato mixture into a food processor fitted with the steel blade and puree until smooth. (You can also use a blender.) Return the tomato mixture to the pot. Add the fresh oregano , heavy cream , 1 teaspoon of salt , and 1/2 teaspoon pepper and simmer partially covered for 10 minutes . Add the pasta to the sauce and cook for 2 minutes . Off the heat, stir in 1/2 cup of the Parmesan cheese and serve hot sprinkled with extra Parmesan and fresh oregano.