- Heat oven to 375° F.
- Heat the olive oil in a large (12-inch) ovenproof sauté pan—the pan should have a tight-fitting lid (if you don’t have one, use a Dutch oven)—over medium heat, uncovered. Add the onions and garlic and cook for about 5 minutes until the onions are translucent. Add the red pepper flakes and dried oregano and cook for 1 more minute. Add the Pisco and simmer for 5 to 7 minutes, until the mixture is reduced by half.
- Meanwhile, pass the tomatoes through a food processor. Add 2 teaspoons salt and 1/2 teaspoon of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.
- Bring a large pot of salted water to a boil and cook the pasta al dente. Drain and return to the pot.
- Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
- Reheat the sauce, add 1 tablespoon fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Add the sauce to the pasta, reserving any excess, and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate. Save any extra sauce for more pasta or pizza with fresh mozzarella.