Preheat oven to 375 degrees F (190 degrees C).
Heat the Olive Oil (1/4 cup) in a large oven proof sauté pan over medium heat, add the Spanish Onion (1) and Garlic (3 clove) and cook for about 5 minutes until translucent.
Add the Crushed Red Pepper Flakes (1/4 teaspoon) and Dried Oregano (1 1/2 teaspoon) and cook for a minute more. Add the Vodka (1 cup) and continue cooking until the mixture is reduced by half, about 5 to 7 minutes more.
Meanwhile, drain the Whole Peeled Plum Tomatoes (2 can) through a sieve. Put on an apron and crush the tomatoes into the pan with your hands — careful here...you might make a mess all over your oven. Add Kosher Salt (to taste) and a pinch of Freshly Ground Black Pepper (to taste). Cover the pan with a tight-fitting lid and place it in the oven for 1½ hours.
Meanwhile, bring a large pot of heavily salted water to a boil and cook the Penne Pasta (0.75 pound) al dente. Drain and set aside.
Place the tomato mixture in a blender or food processor and purée in batches until the sauce is a smooth consistency. Place potholders or dishtowels around the handles of your pot to prevent burning your hands in the next step. Return sauce to the pan.
Reheat the sauce, add Fresh Basil (2 tablespoon) and Heavy Cream (1/4 cup) to make the sauce a creamy consistency — start with a quarter cup; taste; add more as necessary. Add Kosher Salt (to taste) and Fresh Ground Black Pepper ( to taste), and simmer for 10 minutes.
Toss the pasta into the sauce and cook for 2 minutes more.
Stir in a generous handful of Parmigiano-Reggiano (to taste). Serve with an additional sprinkle of cheese and a sprinkle of Fresh Basil (2 tablespoon) divided between each plate.