Ina Garten’s Vodka Sauce {Best Vodka Sauce Ever}

1.Preheat oven to 375ºF.

2.Heat the olive oil in a large oven proof sauté pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the cayenne and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half, about 5 minutes

3.Add the tomatoes to the pot and use a wooden spoon to break them into smaller pieces. Add 2 teaspoons salt. Cover the pan with a tight-fitting lid and place it in the oven for 1½ hours.

4.Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. (Note: add 2 tablespoons of kosher salt to pasta water). Drain and return pasta to its cooking pot.

5.Purée the sauce until it is smooth. (Note: you can add a handful of basil with the sauce at this step if you want).

6.Add heavy cream to make the sauce a creamy consistency. Add salt (if necessary) and pepper, to taste, and simmer for 10 minutes.

7.Add sauce to the pasta until it’s coated to your liking, and cook for 2 minutes more. Stir in a generous handful of grated cheese.