I’m a little obsessed with my first Ina cookbook *gasp* that Mother and Daddy-O gave me for Christmas. I mean, I’ve always loved her, but now my DVR is full of her episodes and I’m contemplating a kind of Julie and Julia sort of cook my way through her cookbook endeavor. I mean, I’m kind of on a roll seeing as I knocked her crazy good Winter Minestrone and Garlic Bruchetta off the list last week. (Side note… that is one of my all.time.favorite movies. I know!?! I’m probably the only person in the universe with that one on their list.)
1 medium Spanish onion, chopped
3 cloves of garlic, diced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
1 cup vodka
2 (28-ounce) cans peeled plum tomatoes (I hunted down the San Marzanos in Publix)
Freshly ground black pepper
3/4 pound penne pasta (I used wheat, because I had it already. Any health benefit was obvi offset by the cream.)
4 tablespoons fresh oregano
3/4 to 1 cup heavy cream
Grated Parmesan cheese
2. Heat the olive oil in a large oven proof saute 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 and cook for 1 minute more. Add the vodka
and continue cooking until the mixture is reduced by half.
3. Meanwhile, drain the tomatoes through a sieve and crush them into the pan
with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan
with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the
pan from the oven and let cool for 15 minutes.
4. Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
Place the tomato mixture in a blender and puree in batches until the sauce is
a smooth consistency. Return to the pan.
5. Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.
At this point I was totally on a cooking-high and never wanted this fabulous meal to end. So, I whipped up these Individual Microwave Apple Crisps in no time flat!
Now, you must all pinky promise that you’ll try that pasta!!!