Nick and Toni's Penne Alla Vecchia Bettola

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I loved this recipe - it’s definitely a crowd pleaser! The only change I made was to top each plate with a handful of sauteed Pancetta at the end. It gave the dish a nice salty crunch.

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The most amazing pasta ever!!! All it is, is a really fancy and delicious penne alla vodka, but nonetheless, it is absolutely delicious, and not that hard to make! I made it with normal canned tomatoes and regular yellow onions and it was still delicious. It's even better the next day in my opinion. I've made it 4 times in the past 3 weeks!!! To die for!!

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I had this out in East Hampton at Nick n' Toni's was fabulous. I have since made the recipe "exactly" as is and it was just like the restaurant. I don't understand people changing out a recipe adding or deleting..........it just isn't the recipe then. This is a winner!

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Unbelievably easy and phenomenal tasting. I added 2 extra cloves of garlic because I really like garlic, each time I've made it I've adjusted the recipe a tad. I added grilled chicken I had left over when I added the tomoatos along with a little of the juice from the can, the chicken plumped right up and added to the flavors! This is one of my favorite recipes to make, folks actually think I'm a cooking goddess...lol

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My family loves this pasta! I have made it at least a dozen times. Sometimes we do it as is, or with chicken or sausage. Our favorite is with chicken. Thanks so much for sharing this recipe and I am so happy I tried it!

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I've never made penne alla vodka sauce or "alla vehchhia" but I followed most of the instructions other than cooking it for 90 minutes I only cooked it for an hour in the oven because it was really hot outside so my mom made me turn the oven off. I still believe I hd great depth of flavors for leaving it for an hour and letting it sit with the lid still on for 15 minutes. I used fresh oregano fromt my garden outside , the fresh oregano makes a great difference. AMAZING PASTA DISH. my family was so impressed. I also made thin chicken cutlets with panko Italian seasoning breadcrumbs it was tperfect next to a crusty piece of garlic bread : it's so worth it.

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Unbelievably the best pasta I have ever had. Tasted like I was back in Italy...

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OH MY this was scrumptious!! I didn't think we needed one more review but here it goes: I had no problem with the canned San Marzano tomatoes getting dry and I cooked for the entire 90 minutes in the oven. I used a large stainless Cuisinart saute pan. A full cup of vodka added depth, not flavor of vodka. I used a tiny bit of the excess tomato liquid and it didn't dry out at all. Spend a good amount of money on quality cookware -- it makes a difference. After the puree, I had a hard time adding cream because it was already perfect. I put some in, not the entire amount, but next time I will not. Saves calories and fat too. I added the fresh oregano in at the end too, just because I have fresh herbs in the garden, but it really didn't need that either. I think I will puree most of the tomatoes next time and leave some a little chunky. All kinds of possibilities with this sauce. It is just the most fantastic sauce I have ever made. Could not get ANY easier than this.

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Amazing recipe! The roasted tomatoes and cooked down taste is simply delicious.
I made a few edits. Instead of one cup of vodka I used half a cup and used half a cup of Cabernet red wine.
I did not use the cream at all in order to cut down the richness and excessive calories.
The cooked down tomatoes, herbs, oil, alcohol and onion are decadent enough to satisfy the pasta lovers in my family. Serve it with crusty bread and red wine.

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Very good and easy pasta sauce that I have made multiple times. It takes time to roast the tomatoes so it isn't ideal for weeknight meal, I make it on the weekends. I always use fresh tomatoes, I don't like anything canned. They turn out fantastic every time. I also have substituted red wine before and it's delicious.I've made it with 1/4 teaspoon red pepper flakes, and sometimes omitted it altogether. It's good either way, so it's hard to mess up this sauce. Definitely one of my favorite pasta sauces.