- 5
Ingredients
- 1/4 cup olive oil
- 1 medium onion,chopped
- 1 clove minced garlic
- 1/4 - 1/2 tsp crushed rep pepper flakes
- 1 1/2 tsp dried oregano
- 1 cup vodka
- 2 28oz can plum tomatoes
- kosher salt
- fresh pepper
- 3/4 lb penne pasta
- 4 TBSP basil leaves
- 1/4 - 1 cup heavy cream
- grated Parmesan cheese
Preparation
Step 1
Preheat oven to 375 degrees.
Heat olive oil in a large ovenproof skillet, add onions and garlic and cook for about 5 minutes. Add red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until mixture is reduced by half, about 5 - 7 minutes.
Strain tomatoes (save juice for another use). Crush and add to skillet. Add 2 tsp salt and a pinch of pepper. Cover with a tight fitting lid and place in the oven for 1 - 1 1/2 hours. Remove tomato mixture from oven and stir in basil. Puree sauce until smooth consistency. Return sauce to pan. Add enough heavy cream to make it a nice creamy consistency. Start with 1/4 cup cream and keep adding to your personal preference. Simmer gently for 10 minutes.
Cook pasta and drain. Save some of the pasta water to loosen the sauce.
Add pasta to sauce, stir in grated parmesan cheese. Loosen with pasta water if too thick. Serve with additional cheese and basil.
NOTES: I used 1/2 cup heay cream and some reserved tomato juice to sauce. Cooked in oven for 1 hour 10 minutes.