Vodka Penne with Sausage

1/4 cup Olive Oil

1 chopped Medium Spanish Onion , 2 1/2 cups once chopped

3 clove minced Garlic

1/4 teaspoon Crushed Red Pepper Flakes , up to 1/2 tsp for a spicy sauce

1 1/2 teaspoon Dried Oregano (optional)

1 cup Vodka

2 can (28 ounce) Whole Peeled Plum Tomatoes

to taste Kosher Salt

to taste Freshly Ground Black Pepper

0.75 pound Penne Pasta

4 tablespoon divided Finely Chopped Fresh Basil

1/4 cup Heavy Cream , up to 1 cup

Grated Parmigiano-Reggiano

Sausage (optional)

1. Directions:  Preheat oven to 375ºF.
2. Heat the olive oil in a large oven proof sauté pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano (if using) and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half, about 5 to 7 minutes more.
3. Meanwhile, drain the tomatoes through a sieve. (Save the strained juice. I stuck mine in the freezer. It can be used for future sauce-making days as well as for homemade bloody Mary mix, etc.) Put on an apron and crush the tomatoes into the pan with your hands—careful; this is messy. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid or foil and place it in the oven for 1½ hours.
4. Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. (Note: Ina adds 2 tablespoons of kosher salt to her pasta water. I do this, too, and find it really seasons the pasta nicely.) Drain and set aside.
5. Place the tomato mixture in a blender or food processor and purée in batches until the sauce is a smooth consistency. Place potholders or dishtowels around the handles of your pot to prevent burning your hands in the next step.(Note: I purée a handful of basil with the sauce at this step and don’t add anymore fresh herbs.) Return sauce to the pan.
6. Reheat the sauce, add 2 tablespoons fresh oregano (if using) and enough heavy cream to make the sauce a creamy consistency — start with a quarter cup; taste; add more as necessary. Add salt (if necessary) and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in a generous handful of grated cheese and cooked sausage (optional). Serve with an additional sprinkle of cheese and a sprinkle of fresh oregano (if using) on each plate.
7. Recipe Contributor:  Cathy Cleek
8. Recipe Originator:  Ina Garten
9.