Preheat oven to 375 F/190 C

Heat the olive oil in a large oven-proof saute pan over medium heat. Cook the onions and garlic till caramelized (6 mins). Add the dried oregano and basil and chilli flakes. Cook for 3 minutes. Add the vodka and cook till the liquid is reduced by half.

Crush the tomatoes into the pan and add the brown sugar, 2 tsp of coarse salt, and 1 tspn of black pepper. Cover the pan with a lid and cook for 1 ½ hours. Remove the pan from the oven and set it aside.

Bring a large pot of salted water to a boil and cook for the pasta al dente. Drain and set aside.

Reheat the sauce on the stove. Add the cream and season with salt and pepper to taste. Simmer for 10 minutes. Add the pasta into the sauce along with half a cup of grated Parmesan. Cook for an additional 3 minutes.

Garnish with fresh basil and some Parmesan shavings.

SERVES 5