On a pan (hopefully oven safe) cook the onion with the olive oil on medium-low heat until really soft and translucent.

Once cooked add the garlic, oregano and chili flakes and cook for a minute.

Add the vodka and let it boil until its volume has reduced by half

Add the tomatoes, mix and wait for it to come to a boil again. If you have one, also add the parmesan crust.

If your pan is oven-safe, take to a preheated oven at 200C for 20-30min or until nearly no liquid is left. If you don't own an oven-safe pan then transfer all the contents to an oven-safe dish first and then take it to the oven.

Once out of the oven remove the parmesan cheese crust and take to a blender of food processor along with the cream and blend until creamy and smooth.

Return to a pot or pan and add the grated parmesan cheese, letting it melt.

Correct the level of salt and add the pasta. Try to have the pasta just about to turn al dente so it finishes cooking in the sauce.

Serve with chopped basil or fresh oregano.