Ingredients: |
Ingredients: ¼ c. good quality olive oil
1 medium Vidalia or sweet yellow onion, chopped to yield 2½ cups
3 cloves garlic, minced
¼ - ½ tsp. crushed red pepper flakes (use the lesser amount for a more delicate, less spicy flavor)
1½ tsp. dried oregano (optional - some people don’t like dried oregano in a tomato sauce)
1 c. vodka
2 cans (28 oz ea) peeled plum tomatoes
Kosher salt
Freshly ground black pepper
¾ lb. penne pasta
4 T. fresh oregano (I use fresh basil)
1 c. heavy cream
Grated FRESH parmesan cheese ( NOT Kraft in the green container)
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Directions: |
Directions:1. Preheat oven to 375º
2. Heat olive oil in a large oven-proof sauté 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 (if using), and cook for 1 minute more. Add the vodka and continue cooking until mixture is reduced by half, about 5- 7 minutes more.
3. Meanwhile, drain the tomatoes through a sieve. The next part is messy, so you may want to put on an apron! Crush the tomatoes into the pan with your hands. Add 2 tsp. salt and a pinch of black pepper. Normally I have drained the juice of the tomatoes, and either saved the juice for use at another time, or discarded it. This time, I actually added the juice after baking the tomato mixture. Next time I will keep the juice WITH the tomatoes, and let it bake with them. Why waste it, and, it extends the recipe. Cover the pan with a tight-fitting lid or foil, and place it in the oven for 1½ hours.
4. About 15 mins before the meat sauce is to come out of the oven, add 2 T. kosher salt to a large pot os water, and cook the pasta “al dente”. Drain and set aside.
5. Add the fresh basil (or oregano, if using) , to the tomato sauce. Place the mixture in a food processor or blender, in batches, and purée until smooth. Return the sauce to the pan.
6. Reheat the sauce, add enough heavy cream to the sauce to make the sauce a creamy consistency, - start with ¼ cup, taste, and add more as necessary. Add salt (if necessary), and pepper to taste, and simmer for 2 minutes more. Stir in a generous handful of FRESHLY grated parmesan cheese. Serve with additional parmesan on the table. Enjoy!! |
Personal
Notes: |
Personal
Notes: This is one of my favorite pasta sauces.We we’re spending some time up near Roseburg, Oregon with Donna and Terry, and Lorna and Randy. I was looking for something meatless to fix and found this recipe. Plan on plenty of time in the kitchen if making it, but It is well worth the time and effort! Just serving this with a glass of wine, a light salad, and some crusty French bread is worthy of low-lights and candles...bon appetit!
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This recipe for Barefoot Contessa’s Pasta Alla Vecchia Bettola (Best Vodka Sauce Ever) is from