Vodka Penne

• 1/4 cup good olive oil
• 2 1/2 cups chopped Spanish onion (1 large)
• 1 tablespoons minced garlic (3 cloves)
• 1/2 teaspoon crushed red pepper flakes
• 11/2 teaspoons dried oregano leaves
• 1 cup vodka
• 2 (28-ounce) cans whole peeled plum tomatoes, drained
• Kosher salt and freshly ground black pepper
• 3/4 pound penne pasta
• 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

1. Preheat oven to 375 degrees.
2. Heat the oil in a large (12-inch) oven-proof saute pan over medium heat. Add the onion and garlic and cook for about 5 minutes, until the onions are translucent. Add the red pepper and dried oregano and cook for 1 more minute. Add the vodka and continue cooking for 5 to 7 minutes, until the mixture is reduced by half.
3. When the onions are ready, crush each tomato with your hands into the pan. Add 2 teaspoons of salt and 1/2 teaspoon black pepper. Cover the pan with a tight-fitting lid and bake for 1 1/2 hours.
4. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook for 11 minutes, or according to the directions on the package. Drain and set aside.
5. Carefully pour the cooked tomato mixture in a blender in small batches and puree until smooth. Return the tomato mixture to the pan (be careful - the handle is hot!). Add 1 teaspoon of salt, 1/2 teaspoon pepper, 2 tablespoons of the fresh oregano, and the cream and simmer partially covered for 10 minutes. Add the pasta to the sauce and cook for 2 more minutes. Stir in the Parmesan cheese and serve hot sprinkled with extra Parmesan and chopped fresh oregano.

ubc, spanish onion, garlic, crushed red pepper, oregano, vodka, tomatoes, kosher salt, penne pasta, oregano, heavy cream, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/vodka-penne-51900271 (may not work)