"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Penne Alla Vecchia Bettola Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Penne Alla Vecchia Bettola, by , is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jenn Holcomb

Category:
Category:

Ingredients:  
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

1 pound penne pasta [the website says 3/4 pound, but it's crazy not to use the whole box]

4 tablespoons fresh oregano

3/4 cup to 1 cup heavy cream

Grated Parmesan cheese

Directions:
Directions:
1. Preheat the oven to 375 degrees F.

2. Heat the olive oil in a large oven-proof saute pan (I used my Le Crueset Dutch Oven) over medium heat, add the onions and garlic and cook for about 5 minutes until translucent.

3. 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.

4. Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands.

5. 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 it cool for 15 minutes.

6. Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside. [I timed it so I could just lift the pasta directly into the sauce, but whatever works best for you.]

7. Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency.

Return to the pan.

8. Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency.

9. Add salt and pepper, to taste, and simmer for 10 minutes.

Toss the pasta into the sauce and cook for 2 minutes more.

10. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This recipe is a little involved but it is a copy of Bennett's absolute favorite pasta we had while traveling in Florence, Italy and it is delicious!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

27W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!