Preheat oven to 375°F.

Heat the olive oil in a dutch oven or large oven proof saute pan over medium heat. Add the onions and cook for about 5 minutes until translucent. Add the garlic, 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.

Crush the tomatoes in a bowl with your hands then add them to the pan. Add salt and a pinch of black pepper. Cover with a tight fitting lid and place in the oven for 1 ½ 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 penne for 10 minutes. Drain and set aside.

Blend the tomato mixture with an immersion blender in the pan until the sauce is a smooth consistency, or in a blender in batches and return to the pan.

Return the pan to the stove and reheat the sauce. Add 2 tbsp fresh oregano and the 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 5 minutes or until the pasta is al dente. Stir in Parmesan.

Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano