- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 2
- 1/4 olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1/4 tsp crushed red pepper flakes
- 1 1/2 tsp dried oregano
- 1 cup vodka
- 2-28 oz cans peeled plum tomatoes
- 1 Tbsp fresh oregano, chopped
- 3/4 cup heavy cream
- 1/2 cup parmesan cheese, grated
DirectionsHeat the olive oil in large, oven-proof saute pan over medium heat. Add the onions and garlic and cook until translucent, about 5 minutes. Add the red pepper flakes and dried oregano can cook for another minute. Add the vodka and continue cooking until reduced by half.
Drain the tomatoes through a sieve and, using your hands, crush them into the pan with the onions. Add 2 tsp salt and a pinch of black pepper. Cover the pan with a tight lid and place in a 375 degree oven for 1-1.5 hours. Remove the pan from the oven and let cool for 15 minutes.
Place the tomato sauce in a blender and puree until the sauce is a smooth consistency. Return to the pan. Reheat the sauce and add the fresh oregano and enough heavy cream to make the sauce creamy. Add salt and pepper to taste and simmer for 10 minutes. Add parmesan cheese.