Preheat the oven to 375 degrees

Heat a large saute pan over medium high heat. Add the onions and cook for about 5 minutes, until translucent and beginning to caramelize. Add the garlic, red pepper flakes, and oregano. Cook for another 30 seconds until fragrant. Add the vodka and let simmer until reduced by half.

Drain the canned tomatoes through a sieve and reserve the juice for other recipes. Break up the tomatoes and place them into the saute pan with the vodka mixture. Add salt and pepper. Cover the pan with a lid or tin foil and place in the oven for an hour and a half.

Remove from the oven, let cool and puree in batches until smooth. Return to the pan, heat until bubbling on medium high heat. Add in cream or milk, and cheese.