Penne alla Vecchia Bettola (Penne in Tomato Vodka Cream Sauce)
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.
Servings 4 Servings
Ingredients
- 2 tablespoons (30 milliliters) olive oil
- 1 medium onion peeled and chopped
- 3 cloves garlic peeled and minced
- 1/2 tablespoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 cup (240 milliliters) vodka
- 2 cans (28 ounces, 794 grams each) peeled tomatoes
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound (450 grams) dried penne pasta
- 3/4 cup (177 milliliters) heavy cream
- 1/4 cup (6 grams) fresh parsley finely chopped, plus more for garnish
- 1 ounce (28 grams) freshly grated Parmesan cheese plus more for garnish
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.