DirectionsHeat the olive oil in a thick-bottomed saucepan.
Add the garlic, oregano and chilli and fry for two minutes until the garlic starts to brown.
Add the tomatoes, stir and cook over a low heat for at least 30 minutes or until thick.
Cool, then push through a sieve or whiz in a food processor to form thick puree.
Add the vodka to the sauce, stir and heat up.
Season with salt and pepper.
Heat the cream to boiling.
Cook the spaghetti in boiling salted water until al dente.
Drain and add to the vodka tomato sauce.
Add the boiling cream and Parmesan and stir to coat.