Penne alla Vecchia Bettola (Penne in Tomato Vodka Cream Sauce)
User Reviews
5
4 reviews
Excellent
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Prep Time
15 mins
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Cook Time
2 hrs 15 mins
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Total Time
2 hrs 30 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
Italian-American Fussion
Penne alla Vecchia Bettola (Penne in Tomato Vodka Cream Sauce)
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A recipe for Penne alla Vecchia Bettola (Penne in Tomato Vodka Cream Sauce)! Penne is tossed in an oven-roasted tomato sauce with vodka and cream.
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Ingredients
- 2 tablespoons olive oil 30 milliliters
- 1 onion peeled and chopped, medium
- 3 cloves garlic peeled and minced
- 1/2 tablespoon oregano dried
- 1/4 teaspoon red pepper flakes crushed
- 1 cup vodka 240 milliliters
- 2 cans peeled tomatoes 28 ounces (794 grams) each
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1 pound penne pasta dried, 450 grams
- 3/4 cup heavy cream 177 milliliters
- 1/4 cup parsley finely chopped, plus more for garnish, fresh, 6 grams
- 1 ounce Parmesan Cheese plus more for garnish, freshly grated; 28 grams
Instructions
- Preheat oven to 375˚F (190˚C).
- Drizzle the olive oil in a large, oven proof pan over medium heat.
- Once heated, add the onions and cook, stirring occasionally, until they begin to soften and become translucent, about 5 minutes. If needed, add a little more olive oil.
- Stir in the garlic, dried oregano, and red pepper and cook for another minute.
- Pour in the vodka, scraping the bottom and sides of the pan to remove any browned pieces, and cook, stirring occasionally, until reduced by half.
- Crush the peeled tomatoes into the pan. Sprinkle with salt and pepper, cover, and place in preheated oven. Cook for 1 1/2 hours, stirring around halfway through the cooking time.
- Remove from oven and allow to cool for 15 minutes. Blend using an immersion blender or carefully transfer to a stand blender to blend until smooth.
- In a large pot, bring water to a boil. Add pasta and cook until al dente, just tender. Drain and set aside.
- Pour the tomato sauce back into the pan and place over medium heat.
- Stir in the heavy cream and chopped parsley. Adjust seasonings to taste, adding more salt and pepper if needed and simmer for 10 minutes, stirring occasionally.
- Fold in the tender pasta and cook just until heated through.
- Remove from heat and stir in the freshly grated parmesan.
- Serve immediately with additional Parmesan and parsley.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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