Penne alla Vecchia Bettola is a pasta dish flavored with a roasted tomato vodka cream sauce. The recipe was originally created in a restaurant in Florence and featured in the United States by the executive chef of Nick and Toni’s in East Hampton, New York, Joe Realmuto.I used fresh roma tomatoes that I blanched and peeled, but you can also use 2 (28 ounce) jars or cans of peeled roma tomatoes drained from the juice if you are short on time or tomatoes are out of season. Be careful as you crush the tomatoes into the pan. I created a mess with the first couple by trying to crush them too quickly.
This dish takes quite a bit of cooking time, about 2 hours, but most of it is hands off and the result is worth it. Roasting the sauce is the oven for brings out an amazing flavor from the tomatoes. We all loved this dish. Evan would scream happily and clap his hands after every bite. I think that is one of the best compliments I have had yet.