The Best Pasta Alla Vodka You Will Ever Make

¼ cup olive oil

1 medium (or a few small) Spanish onion(s), chopped to yield 2½ cups

3 cloves of garlic, minced

¼ to ½ teaspoon crushed red pepper flakes (If you are sensitive to heat, just use a pinch and adjust at the end. The ½ teaspoon makes for a seriously spicy sauce.)

1½ teaspoons dried oregano (optional - I didn't use. I love dried oregano, but I don't always love it in tomato sauce.)

1 cup vodka

2 (28-ounce) cans peeled plum tomatoes

Kosher salt

Freshly ground black pepper

¾ pound penne pasta or whatever shape you like

4 tablespoons fresh oregano (I used basil)

¼ to 1 cup heavy cream

grated Parmigiano or Pecorino

Directions at alexandracooks.com

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