Preheat oven to 375° F

Heat olive oil in large oven proof saute pan over medium heat.

Add onions and garlic and cook for 5 minutes until translucent.

Add red pepper flakes and dried oregano and cook for 1 minute.

Add wine and cook until reduced by half.

Drain the tomatoes and crush them into the pan with hands.

Add 2 teaspoons salt and a pinch of black pepper.

Cover pan and place in oven for 90 minutes.

Remove pan and let cool for 15 minutes.

While cooling cook pasta al dents, drain and set aside.

Place tomato mixture in a blender and puree until smooth.

Return puree to pan and reheat.

Add 2 tablespoons fresh oregano and heavy cream.

Add salt and black pepper to taste.

Simmer for 10 minutes.

Toss pasta into sauce and cook for 2 minutes.

Stir in half cup of Parmesan.

Serve with additional Parmesan and oregano as garnish.