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 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.
Read all 282 reviews