Preheat oven to 375° F.

Heat the olive oil in an oven proof Dutch oven over medium heat.  Add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano; cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes in a colander, and remove as many of the seeds as possible.  Crush the tomatoes into the Dutch oven with your hands. Add the drained liquid from the tomatoes.  Add salt and freshly ground pepper. Cover the pan with a tight fitting lid and place it in the oven for 1½ 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 pasta al dente. Drain and set aside.

Place the tomato mixture in a blender and purée in batches until the sauce is a smooth consistency. Return to the pan.

Reheat the sauce.  Add the cream to make the sauce a creamy consistency.  Correct the seasonings, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in ½ cup grated Parmesan cheese. Serve with additional grated Parmesan cheese and a sprinkle of chopped Italian parsley on each plate.  Yield:  4 servings.