I was watching food network one day ( which I do on many occasions:)) and they had a guest chef from Nick and Tony's the famous Hampton restaurant that has been hard to get into for the last 22 years. The chef prepared this dish and said that owners brought this recipe from Italy and they are serving it from the day they opened this restaurant. Well, with this kind of introduction how can I pass by this recipe?!?! Sure enough I'm making it tonight.
To start preheat you large saute pan (oven Prof) and start it with chopped onion and garlic, sweat for a few minutes then add dry oregano and few crushed red pepper flakes. Heat of the olive oil will release a lot of aroma in dry spices. Then add two rounds of vodka around the pan and cook for few minutes.
Next take two 28 oz. cans of whole tomatoes. I always use whole tomatoes when making a tomato sauce from scratch because they are premium quality and everything less then that gets crushed and chopped and then put in the can. Squeeze it in the pan just tomatoes drain the juice with you hand (wear an apron because it will splash!!!) then mix it all together in the pan cover with lid.
Place in in the 375 degrees preheated oven for 0ne hour and a half. Once it will be ready remove from the oven open lid and cool down to room temperature.
Next place you tomato mixture into blender or food processor and blend it completely to a smooth consistency. When are you ready to serve diner cook a pound of you favourite pasta according to package direction to Al dente (firm to the bite) . Reheat you sauce in a deep sauce pan and add a smal box and a half of half and half and mix it together.
Cook for another 5-10 minutes on low then add pasta to it and sprinkle some grated Parmesan cheese to the sauce in the pan.
Place in a big plate and sprinkle some more cheese on top and if you have fresh oregano available add a few spring to it. ENJOY!
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