Penne alla vecchia bettola

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30ml good olive oil

2 chopped onions

3 cloves minced garlic

½ teaspoon dried oregano

¼ teaspoon red pepper flakes

125ml vodka

2 cans whole peeled plum tomatoes, drained

salt and freshly ground black pepper

200g penne

2 tablespoons chopped fresh oregano leaves, plus extra for serving

250ml cream

50g freshly grated Parmesan cheese, plus extra for serving

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1. Preheat the oven to 180°c degrees.

2. Heat the oil in a medium cast iron pot oven over medium-low heat.

3. Add the onions and cook for about 5 minutes, until the onions are translucent.

4. Add the garlic, oregano, and red pepper flakes and cook for just one minute.

5. Add the vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half.

6. With clean hands, crush each tomato into the pot.

7. Add salt and black pepper.

8. Cover the pot with a tight-fitting lid and bake for 45mins.

9. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the directions on the package.

10. Drain and set aside.

11. Pour the tomato mixture into a food processor fitted with the steel blade and puree until smooth.

12. Return the tomato mixture to the pot.

13. Add the fresh oregano, cream, 1 teaspoon of salt, and ½ teaspoon pepper and simmer partially covered for 10 minutes.

14. Add the pasta to the sauce and cook for 2 more minutes.

15. Off the heat, stir in ½ cup of the Parmesan cheese and serve hot sprinkled with extra Parmesan and fresh oregano.