Photo: Nick and Toni's Penne Alla Vecchia Bettola Recipe
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.
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By fleur8915
sun valley, CA
on February 07, 2012
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"restaurant quality and the best thing you've ever made me" is what my boyfriend told me. rave reviews from him and the family. It is alittle on the spicy side but it was perfect. it makes more than enough sauce for 3/4 lb of penne...so make sure you cook the full 1 lb box. a few things i did differently: I didnt cook it the full 90 mins, just about 50 is fine. I didn't add the penne or the cheese in the sauce, I let the guests serve themselves. I used one can san marzano plums (because those are the most expensive and one can of Hunt's. I added an extra clove of garlic as well and used high quality vodka even though the quality of vodka in cooking doesnt matter since its a neutral tasting alcohol.
all in all, this sauce is restaurant quality and is super good!! thanks Ina.
By ivy_11625306
Paramus, NJ
on January 23, 2012
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Oh wow! This was fantastic!!!!! The sauce is so rich and creamy, it really does make a huge difference if you puree it before mixing it with the pasta. Full of flavor and absolutely delicious!! Yum. Yum. Yum. I did use one minor change, I had no vodka, so I used red wine as a substitute. Don't know if that makes a whole lot of difference, but the meal still turned out great. No need for meat, the pasta is filling by itself!
By kelly3870
on January 11, 2012
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Fantastic recipe - I make this all time for weeknight dinners and casual meals with friends. So easy and perfect to prep ahead on busy days. I always receive kind compliments when I prepare this dish.
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