Ingredients
- 1/4 cup good olive oil
- 1 medium Spanish onion, chopped
- 3 cloves of garlic, diced
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons dried oregano
- 1 cup vodka
- 2 (28-ounce) cans peeled plum tomatoes
- Kosher salt
- Freshly ground black pepper
- 3/4 pound penne pasta
- 4 tablespoons fresh oregano
- 3/4 to 1 cup heavy cream
- Grated Parmesan cheese
Directions
Preheat oven to 375 degrees F.
Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.
Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch 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.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
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 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce 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.
Photo: Nick and Toni's Penne Alla Vecchia Bettola Recipe
















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By ellisbunch_11468781
Honesdale, PA
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!
By laneytjohnson_1...
Rancho Palos Ve...
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.
By micheilavorous_...
Harker Heights, TX
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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