56ouncescanned whole peeled plum tomatoes(preferably San Marzano), drained
Kosher salt and freshly ground black pepper
16ouncespenne
2tablespoonschopped fresh oregano leavesplus more for serving
1cupheavy cream
½cupfreshly grated Parmesan cheeseplus more for serving
Instructions
Preheat the oven to 375ºF.
Heat oil in a large ovenproof sauté pan or dutch oven over medium heat. Add the onions and garlic and cook about 5 minutes, until the onions are translucent.
Add the red pepper flakes and dried oregano and cook 1 minute more.
Add the vodka and simmer 5 to 7 minutes, until the mixture is reduced by half. Using your hands, crush each tomato into the pan.
Add 2 teaspoons salt and ½ teaspoon black pepper and stir. Cover the pan with a tight fitting lid and place in the oven. Bake 1 ½ hours.
Working in batches as necessary, carefully pour the tomato mixture into a blender or food processor and puree until smooth.
Return the tomato mixture to the sauté pan. Add the fresh oregano, cream, 1 teaspoon salt, and ½ teaspoon pepper. Simmer partially covered for 10 minutes.
Meanwhile, cook the pasta according to package directions. Drain the pasta and add it to the sauce and cook for 2 more minutes. Stir in ½ cup Parmesan cheese.
Serve hot sprinkled with extra Parmesan and fresh oregano.