Heat the oil in a large saucepan. When the oil is hot, sauté the onions until they are golden

brown. On my stove, it takes about 8 ½ minutes. After you have browned the onions, add the

crushed tomatoes to the saucepan.

Stir in the oregano, basil, salt and pepper. Simmer the sauce for 1 hour.

About 30 minutes into the sauce simmering process, heat 4 tbsp of butter in a skillet over

medium heat. Saute the mushrooms and hot pepper flakes until the mushrooms are golden.

On my stove, it took approximately 15 mins, but this will differ for everyone.

Add the vodka slowly to the mushroom mixture and simmer for 5 minutes to cook off the

alcohol.

Add the heavy cream to the mushroom / vodka mixture and bring to a simmer (this took

approximately 5 min on my stovetop).

Pour the cream mixture into the tomato puree and stir. Keep the sauce warm while you cook

the pasta.

Add approximately 1 tbsp of kosher salt to 6 quarts of water and bring the water to a rolling

boil. Add the pasta to the water and cook uncovered until the pasta is al dente (follow the

cooking directions on your box of pasta for the al dente recommendation).

Drain the pasta well.

This step is extra – we didn’t take this step on the day we had leftovers, but we did it on the first

night – Melt the remaining 4 tbsp of butter in a large skillet. Stir in the pasta to glaze and then

add the parmesan cheese. Mix thoroughly.

Stir in the about 1/3 of the sauce with the pasta. Top each plate with some additional sauce

and pass the remaining sauce and additional cheese at the table. This last step is up to you. We

stirred in 1/3 of the sauce and added just a little bit to the top of each of our plates. We saved

the rest for leftovers!