1/4 cup EVOO 2.5 cups Spanish onion 3 cloves minced garlic 1/2 tsp red pepper flakes 1.5 tsp oregano 1 cup vodka 2 tsp salt (and then another 1 tsp) 1/2 tsp pepper (and then another 1/2 tsp) 7 cups (56 oz) whole peeled plum tomatoes 2 tbsp chopped fresh oregano 1 cup heavy cream
1/2 cup grated parmesan
Preheat oven to 375. Heat oil in dutch oven. Add onions and garlic and cook for 5 minutes (until onions are translucent). Add red pepper flakes, oregano, and cook for 1 more minute.
Add vodka and simmer for 5-7 min. Crush tomatoes into pan. Add 2 tsp salt and 1/2 tsp pepper. Cover dutch oven and put into oven. Bake for 1.5 hours.
Cook pasta and set aside.
Pour tomato mixture into blender (2 cups at a time, caution hot) and puree until smooth. Put back into dutch oven. Add fresh oregano, cream, 1 tsp salt, 1/2 tsp pepper, and simmer partially covered for 10 minutes. Add pasta and cook for 2 more minutes. Stir in parmesan and serve hot, sprinkled with more parmesan and oregano.