Vodka Pasta

Preheat oven to 375 degrees.
In a pot that is oven proof, on medium low heat, add oil.
Add onions and cook for about 5 minutes, until the onions are translucent.
Add garlic, oregano, and red pepper flakes and cook for just one minute.
Add the vodka and reduce heat to medium. Let it simmer for 5 to 7 minutes until the mixture is reduced by half.
With clean hands, crush each tomato into the pot.
Add 2 tsp salt and ½ tsp black pepper.
Cover the pot with a tight-fitting lid and bake for 1 ½ hours.
Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta. Cook according to the directions on the package. Drain and set aside.
Pour the tomato mixture into a food processor and puree until smooth. You can also use a blender. I personally like to use a handheld immersion blender, but if you don’t have one then it’s not necessary. Just make sure that you do this carefully as the tomato mix is super-hot. You do not want it to explode and have the lid come flying off the food processor or blender, so make sure to secure lid with a towel and hold onto the lid tightly.
Return the tomato mixture to the pot. Add the fresh oregano, cream, and 1 teaspoon of salt. Let it simmer at medium low, partially covered for 10 minutes. 
Add the pasta to the sauce and cook for 2 more minutes.
Off the heat, stir in ½ cup of the parmesan cheese and serve hot, sprinkled with extra parmesan and fresh oregano.