Prep Time: 30 mins | Cook Time: 1 hr 45 mins | Total Time: 2 hrs 15 mins | Yield: 16 Servings
I love tomatoes! I always find excuses o include it in my meals. That is why I enjoy this pasta Alla Vecchia Bettola so much! I used freshly picked tomatoes from my garden, and it’s amazing!
Ingredients
1/4 cup olive oil extra virgin
3/4 pound penne pasta
1 yellow onion medium, chopped
3 cloves garlic crushed
12-15 Roma tomatoes (depending on size), diced
1 teaspoon dried oregano
1/2 cup heavy cream
1/2 cup Parmesan cheese shredded
1 cup vodka
1/4 – 1/2 teaspoon chilli flakes (adjust to your preference)
Salt and freshly ground black pepper
Parsley or fresh oregano to garnish
HOW TO MAKE PASTA ALLA VECCHIA BETTOLA (PENNE)
Step 1: Ready the oven and preheat it to 375 degrees F or 190 degrees C.
Step 2: Heat the olive oil in a large oven-safe skillet over medium heat. Once the oil is hot, add the onions to the skillet and saute until soft. Then, add the garlic, oregano, and chilli flakes. Continue to cook until the garlic is fragrant.
Step 3: To the skillet, pour in the vodka and cook further until the vodka has been reduced by half. Now, add the tomatoes and cook for additional 5 minutes.
Step 4: Put the lid on and shift the pan to the preheated oven. Cook for about 1 hour and 30 minutes.
Step 5: Following the package directions, cook the pasta a minute shy. Drain when done.
Step 6: Take the pan from the oven and transfer the tomatoes to a blender. Puree, adding extra liquid to thin out the sauce if it turned out too thick. If using a high-speed blender, then the sauce will come out smooth. If not, just use a mesh strainer to strain the sauce.
Step 7: Place the sauce into the pan once everything is blended, then add the cream. Stir well and continue to cook for 3 minutes more. Add the grated cheese, salt, and pepper. Toss in the pasta and cook for another minute.
Step 8: Serve the penne right away garnished with some fresh herbs, more cheese, and pepper. Enjoy!
Nutrition Facts:
Calories: 515kcal | Carbohydrates: 50g | Protein: 12g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 152mg | Potassium: 475mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1390IU | Vitamin C: 18.8mg | Calcium: 143mg | Iron: 1.2mg
Ingredients
- 1/4 cup olive oil extra virgin
- 3/4 pound penne pasta
- 1 yellow onion medium, chopped
- 3 cloves garlic crushed
- 12-15 Roma tomatoes (depending on size), diced
- 1 teaspoon dried oregano
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese shredded
- 1 cup vodka
- 1/4 – 1/2 teaspoon chilli flakes (adjust to your preference)
- Salt and freshly ground black pepper
- Parsley or fresh oregano to garnish
Instructions
Step 1: Ready the oven and preheat it to 375 degrees F or 190 degrees C.
Step 2: Heat the olive oil in a large oven-safe skillet over medium heat. Once the oil is hot, add the onions to the skillet and saute until soft. Then, add the garlic, oregano, and chilli flakes. Continue to cook until the garlic is fragrant.
Step 3: To the skillet, pour in the vodka and cook further until the vodka has been reduced by half. Now, add the tomatoes and cook for additional 5 minutes.
Step 4: Put the lid on and shift the pan to the preheated oven. Cook for about 1 hour and 30 minutes.
Step 5: Following the package directions, cook the pasta a minute shy. Drain when done.
Step 6: Take the pan from the oven and transfer the tomatoes to a blender. Puree, adding extra liquid to thin out the sauce if it turned out too thick. If using a high-speed blender, then the sauce will come out smooth. If not, just use a mesh strainer to strain the sauce.
Step 7: Place the sauce into the pan once everything is blended, then add the cream. Stir well and continue to cook for 3 minutes more. Add the grated cheese, salt, and pepper. Toss in the pasta and cook for another minute.
Step 8: Serve the penne right away garnished with some fresh herbs, more cheese, and pepper. Enjoy!
