Penne alla Vodka

Preparation

1. Preheat oven to 375 degrees F (190 degrees C).

2. Heat olive oil in a large oven-proof sauté pan over medium heat. Add chopped onion and minced garlic, and cook for about 5 minutes until translucent.

   

3. Add crushed red pepper flakes and dried oregano, and cook for a minute more. Add vodka and continue cooking until the mixture is reduced by half, about 5 to 7 minutes more.

4. Drain the whole peeled plum tomatoes through a sieve. Crush the tomatoes into the pan with your hands. Add kosher salt and freshly ground black pepper. Cover the pan with a tight-fitting lid and place it in the oven for 1½ hours.

   

5. Bring a large pot of heavily salted water to a boil and cook the penne pasta al dente. Drain and set aside.

   

6. Place the tomato mixture in a blender or food processor and purée in batches until smooth. Return sauce to the pan.

   

7. Reheat the sauce, add fresh basil and heavy cream to make the sauce creamy. Add kosher salt and freshly ground black pepper, and simmer for 10 minutes.

   

8. Toss the pasta into the sauce and cook for 2 minutes more.

9. Stir in a generous handful of grated Parmigiano-Reggiano. Serve with an additional sprinkle of cheese and fresh basil divided between each plate.