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Ina Garten’s Pasta Alla Vecchia Bettola ( Penne with Vodka Sauce) Recipe

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This recipe for Ina Garten’s Pasta Alla Vecchia Bettola ( Penne with Vodka Sauce) is from Berta's Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
¼ c. olive oil
1 medium Spanish onion
3 cloves garlic, minced
¼-½ tsp. crushed red pepper- ½ tsp. makes it fairly spicy
1 tsp. dried oregano
1 c. vodka
56 oz. canned whole peeled plum tomatoes
Kosher salt to taste
Freshly ground black pepper
¾ lb. penne pasta
4 T. fresh basil
¼ - 1c. heavy cream
Grated parmesan
Directions:
Directions:
1. Preheat oven to 375º.
2. Heat the olive oil in a large oven proof sauté pan over medium heat, add the diced onion and garlic and cook for about 5 minutes until translucent.
3. Add the crushed 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, about 5-7 minutes more.
4. Meanwhile, drain the canned whole peeled plum tomatoes through a sieve. Crush the tomatoes into the pan with your hands (will need to put on an apron!)Add the kosher salt, and a pinch of freshly ground pepper. Cover the pan with a tight fitting lid, and place it in the oven for 1½ hrs.
5. When the sauce in the oven is about done, bring a large pot of salted water to a boil, and cook the pasta until al dents. Drain and set aside.
6. Place the tomato mixture in a blender or food processor and purée the tomato mixture, along with the fresh basil, in batches until the sauce is a smooth consistency. Return the sauce to the pan.
7. Reheat the sauce, and add the heavy cream (start with ½ c) , add more as necessary. Add the kosher salt and black pepper, and simmer for 10 minutes.
8. Toss the pasta into the sauce and cook for 2 more minutes.
9. Stir in a generous handful of parmesan cheese. Serve with an additional sprinkle of cheese and a sprinkle of fresh parsley.
Personal Notes:
Personal Notes:
This is a delicious meatless dish, and is an elegant dinner when served with a salad, French bread and nice glass of wine.

 

 

 

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