1 (24-ounce) can whole tomatoes, chopped with juice
1 teaspoon dried oregano
2 small dried red chiles, crumbled
1 pound pasta, spaghetti or penne
Heat oil in a large frying pan over medium-high heat. Add garlic and shallots and season with salt and pepper. Cook, stirring occasionally, until garlic starts to brown. Take pan off heat and add vodka. Return pan to heat and scrape any browned bits that are stuck to the bottom of the pan.
Add tomatoes, oregano, and chiles and cook, stirring occasionally, until slightly thickened, about 20 minutes. Meanwhile bring a large pot of heavily-salted water to a boil. Cook pasta according to package instructions, drain and toss with sauce. Taste and add more salt or pepper if necessary.