Nick and Toni's Penne Alla Vecchia Bettola

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I followed the recipe pretty closely- except I only used 1 cup of heavy cream, like they did on the show. It was plenty! Also- I didn't have oregano, but I did have a great Italian seasoning (with oregano in it that I used instead. It was delicious!
The sauce was pretty spicy, but we liked that. If you're not into spicy food, you should cut back on the red pepper. I will definitely make this again, it was rich, creamy, and full of flavor! Probably will add some sort of meat to it next time, like some sausage or chicken. Great recipe!

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This is a great sauce. We weren't looking for phenomenal or the best, just a great sauce that makes extra to freeze. You will definitely have extra. The only thing to consider: we might decrease the amount of red pepper flake. I have an "irish" stomach :o But it was still great. We followed the recipe exactly, for the first try, except we didn't add any salt at the end (with the cream. The sauce didn't need it at all.

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Those tomatoes were NOT from Italy, let alone the special Italian ones that even
there can only come from the San Marzano region to be legally entitled to be called "San Marzano". READ THE LABEL!! If you get out your reading glasses
in a good light on the back on the bottom of the can in about 1 point type it says,
"Grown Domestically". They are ripping you off with this imitation from California!! I know you wouldn't use artifical vanilla, or Parmigiano Reggiano from
Wisconsin or drink New York State Champagne (I think that was taken off the market years ago. You only use 'the good stuff', so don't be fooled by this product! There are several brands of San Marzano on the market, I know Cento is one of them and Ina, you can get it for $3.85 a can at the IGA in Amagansett
(Brava for them! And yes, MaryEllen, Whole Foods is tricking you with this food
fraud. As is Fresh Direct...and there you can't read the can until you've brought it and it has been delivered. Shame on them. I have no interest in any way in any of these companies, I'm not even Italian!! I just don't like food frauds. You should complain. I do.
Remember it is about the light and the minerals in the water and the soil that makes a region special and the only place in the world exactly like that. Great recipe however, and even better with REAL San Marzano tomatoes!!

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A great vodka sauce! Although I used only 1 cup of cream. Also, this makes enough for at least 2 lbs. of pasta. So take some, perhaps half, of the sauce out of the pan before you mix it with the pasta. Also, just added a little of the pasta water to it. We really enjoyed it.

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The Garlic Bread recipe can be found at this link

http://www.foodnetwork.com/recipes/ina-garten/garlic-bread-recipe/index.html

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That was amazing! So decadent and great for a Friday night dinner...
You can buy those same San Marzano tomatoes from Whole Foods!

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I also followed the recipe exactly, even though the episode was a little different. He did say in the show that he was using less cream because he was using a lesser amount of the "finished tomato/onion" sauce he brought with him ( the one he placed in the oven would take 1 1/2 hours, so he brought some already cooked. I find that the vodka really concentrated the flavors of the tomatoes and onions. This was very delicious, yet so simple. My only regret is that I cannot find San Marzano tomatoes where I live. Anyone know where I could order them online?

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Ina made garlic bread at the end of the show, did anyone write down the recipe.

Thanks,
M

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I tried this recipe tonight. Follow the recipe, you can't go wrong. I didn't have any oregano, but I used some "Italian Spices" from the grocery store. It came out amazing. I also added some dried Porcini mushrooms. Like I say, it is a great recipe. I have leftovers for tomorrow...yum. RH

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I watched Ina make this earlier today and it looked delicious. I made it for supper and my husband and I loved it! I actually had to make more pasta because neither of us wanted to stop eating it. I will make this over and over again.

Thanks Ina!