Penne alla Vodka

Preparation

1. Step 1

   Preheat oven to 375 degrees F (190 degrees C).
2. Step 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. Step 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. Step 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. Step 5

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

   
6. Step 6

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

   
7. Step 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. Step 8

   Toss the pasta into the sauce and cook for 2 minutes more.
9. Step 9

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