Pasta alla Vecchia Bettola

Instructions

1. Preheat the oven to 375° F
2. In a large (12-inch) ovenproof sauté pan with a tight-fitting lid (if you don't have one, use a Dutch oven), heat the olive oil over medium heat, uncovered. Cook the onions and garlic for 5 minutes, or until the onions are translucent. Cook for 1 minute more after adding the red pepper flakes and dried oregano. Simmer for 5 to 7 minutes, or until the mixture has been reduced by half
3. Meanwhile, strain the tomatoes through a sieve and crush them with your hands in the pan. (Editor's note: Save the tomato juice for Bloody Marys or freeze it for other sauces, or leave it in—it won't harm the sauce, but it will take longer to cook down.) Combine 2 teaspoons salt and 1/2 teaspoon black pepper in a mixing bowl. Place the pan in the oven for 1 1/2 hours, covered with a tight-fitting lid. Allow the pan to cool for 15 minutes after removing it from the oven.
4. Bring a large pot of salted water to a boil, then add the pasta and cook until al dente. Return to the pot after draining.
5. Put the tomato mixture in a blender and puree it in batches until the sauce is smooth. Return to the frying pan.
6. Reheat the sauce, then add 1 tablespoon fresh oregano and enough heavy cream to make it creamy. Simmer for 10 minutes after adding salt and pepper to taste. Cook for 2 minutes more after adding the sauce to the pasta, reserving any excess. 1/2 cup Parmesan cheese, stirred in On each plate, top with a sprinkle of Parmesan and a sprig of fresh oregano. Any leftover sauce can be used to make more pasta or a vodka pizza with fresh mozzarella.