Preheat oven to 375 degrees F.
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.
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.
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.
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.