Directions: |
Directions:Preheat oven to 375 ºF
Heat olive oil in a large ovenproof sauté pan that has a lid (like a Le Creuset) over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and the dried oregano and cook for 1 minute more. Add the vodka and continue to cook 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 tsp. salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 ½ hours. Remove the pan from the oven and let cool for 15 minutes. Watch that lid, it will be hot!!
Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
Using an immersion blender if you have one, blend the sauce mixture until it is thick but smooth. If you don’t have an immersion blender you can transfer it in batches to a regular blender to get a thick but uniform consistency. Return to pan.
Reheat the sauce adding more oregano to taste. If you are going to add seafood, now is the time to add 1 lb of raw, rinsed and patted dry seafood of your choice such as scallops, shrimp or lobster. Once the seafood has poached in the sauce for 5-7 minutes you are ready for the final step.
Add the cream to make the sauce a creamy consistency. Add salt and pepper and simmer (do not boil!) for 10 minutes. Toss the pasta with a little sauce. Stir in ½ cup grated Parmesan cheese. The sauce is now ready to serve with additional grated Parmesan cheese on the side. |
Personal
Notes: |
Personal
Notes: You can serve this on it’s own, as is, or made a seafood version by adding shrimp, lobster or scallops to it in the last 10 minutes of cooking. If is fairly easy to make and is always a huge hit with company.
|
This recipe for Penne Alla Vecchia Bettola is from