Finely dice one Onion (1). Using the back of your knife, smash each clove of Garlic (4 clove) and then chop.
In a skillet with Extra-Virgin Olive Oil (2 tablespoon), cook onions until they are golden brown, about 5 minutes. Add in chopped garlic and cook for another 2-3 minutes, until fragrant
While the Onions are cooking, boil water for pasta. Once the water comes to a boil salt generously and cook Penne Pasta (1 pound) according to package instructions. Reserve 1/2 cup pasta water before draining.
Empty the Tomato Paste (1 tube) into the Onion pan and stir to combine. Cook for 1-2 minutes, stirring constantly to ensure the mixture doesn’t burn. Add Crushed Red Pepper Flakes (1 teaspoon), stir, and cook for another minute.
Mix in Vodka (60 milliliter) and stir the mixture around the pan until the liquid evaporates.
Before adding in the cream, mix it with ¼ cup pasta water. Add the Heavy Cream (1 cup) to the pan and stir to combine. If it seems too thick, add more pasta water a little bit at a time. Allow to simmer until a thick sauce forms.
Remove from heat and mix in Dried Oregano (1 tablespoon) and Parmesan Cheese (1/4 cup) and season with Salt and Pepper (to taste). Gently add the pasta and toss with the Sauce.
Serve in large bowls with remaining Parmesan Cheese (1/4 cup) and Fresh Basil (to taste).