Ina Garten’s Rich Tomato Sauce for Pasta

1/4 cup good olive oil

2 1/2 cups Spanish onion (red onion), chopped

1 tbs minced or crushed garlic

1/2 tsp red pepper flakes (or just a pinch of cayenne pepper, a very very small pinch if for children)

1 1/2 tsp dried oregano

1 cup vodka

2 800g tins of crushed tomatoes (Annalisa brand is very good)

Kosher salt

Ground black pepper

400g penne

2 tbs fresh oregano, chopped, plus extra for serving

1 cup heavy cream ( or thick cream)

1/2 cup parmesan cheese, grated

Heat oven to 180 degrees celsius

Heat the olive oil in a large ovenproof frying pan - the pan should have a tight-fitting lid - over medium heat uncovered.

Add the onions and garlic and cook for about 5 minutes until the onions are translucent

Add the red pepper flakes (if using) and dried oregano and cook for 1 minutes.

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

Add the tomatoes

Add 2 tsp kosher salt and 1/2 tsp black pepper

Cover the pan with a tight fitting lid and place in the overn for 1 1/2 hours.

Remove the pan from the oven and let cool for 15 minutes.

Cook pasta as per instructions on the packet

Place tomato mixture in a blender and puree until smooth.

Return pureed sauce to the pan

Reheat the sauce, add 1 tbs fresh oregano, and heavy cream, salt and pepper to taste

Simmer for 10 minutes.

Add the sauce to the cooked pasta 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.

This works with finely sliced and fried button mushrooms.