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Nick and Toni's Penne Alla Vecchia Bettola Recipe

Nick and Toni's Penne Alla Vecchia Bettola

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Average Rating:

Total Reviews: 282

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  • on May 19, 2013

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    Everyone loved this. Instructions are perfect and I followed them exactly. The sauce didn't need the last touch of salt or pepper (I thought. Also, I thought I had crushed red pepper flakes and didn't, only had ground red pepper, so I used 1/4 tsp plus another pinch or so. It had a mild kick to it and I don't think I would want it any hotter. Next time I try this, I think I'm going to go with a light cream as I did feel the sauce was a bit thick and heavy. Overall, this is a keeper, definitely one to impress. Thanks Ina!

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  • on May 06, 2013

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    I cook a lot, but only 'save' a few recipes. This is one of 'saved'. The work is minimal, the taste is huge. I only eat a little pasta since i'm getting older - this will be my go - to . I love heat, and usually put in hot peppers etc., without measuring; I measured (because Ina always does, and glad that i did.

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  • on May 02, 2013

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    I have made this sauce several times and it turns out good every time. I have substituted a dry white wine when I don't have vodka on hand and it works well too, and I have also left it in the oven for longer than the recipe calls for and it still turns out good. This is my favorite sauce recipe to use by far.

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  • on March 06, 2013

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    So, This is just amazing! And Im not even done making it. We are having a party tomorrow and this is what I am bringing, so I roasted the sauce and tomorrow I will blend it and add the cream, but just the roasted tomatoes and onions is sooooo amazing! The heat is just right. Can wait for tomorrow to eat it!

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  • on March 02, 2013

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    This is the best penne vodka recipe!! You use a lot of vodka, but putting it in the oven for 1 1/2 hours actually make this sauce 'fabulous!' I have tried others, but I have finally found my permanent KEEPER.

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  • on February 12, 2013

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    FANTASTIC!! I made it last night for our "Meatless Monday" dinner and can't stop thinking about how good it was! This recipe is a keeper!

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  • on February 03, 2013

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    Absolutely amazing! Worth the time!!!

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  • on January 30, 2013

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    Ti voglio bene! First time I've been moved to comment on a recipe. This came out so delicious I wanted to bathe in it. Didn't have fresh oregano and used the vodka I had which was run o'the mill Russian - and it was still delicious. For personal taste tweaking, I halved the red pepper, and I only used about 1/4 C cream, too. I froze 1C just to see how it will do... So, so, so good!

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  • on January 24, 2013

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    It's getting embarrassing, as it's gotten to a point where I'm on an "Ina Only" recipe kick, particularly after digressing to Emeril and having my first semi disaster in ages.
    Yet again, a five star from Ina, and the major thanks is to Nick and Toni. I don't know what else to say about this recipe other than it is UNREAL, I'm Italian and was raised with different pastas and sauces my whole life, yet this is different from anything I've ever had. My Mom never cooked with a lot of oregano, but the flavor it adds in this recipe (in lieu of any other herbs is so delicious!!!! Easy, a wee bit time consuming (pasta should always be! How can you cook a sauce in less than 2 hours! but worth every fun minute. I had no idea it would be so special, so delicious. PS There's a great "how to" chop oregano on YouTube, FN won't let me post the link. PPS FN dot com never includes both parenthesis in my reviews.

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  • on January 22, 2013

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    DELICIOUS! BeIng Italian and using my mother's gravey recipe on the cook top forever, I tried this recipe out of curiosity. Sorry mom, I will never go back to yor recipe. This was so simple yet so flavorful. love roasting it in the oven and it makes a difference in flavor. I added 1T of sugar. And substituted red wine for the vodka. I have made it a few times with the cream and without. Either way is great. It is a bit on the spicey side which we like but u can cut down on the red pepper a pinch for mild.

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