Prep Time: 30 mins | Cook Time: 1 hr 45 mins | Total Time: 2 hrs 15 mins | Servings: 6
This pasta recipe is one of my go-to and favourite. I used fresh tomatoes from my garden to put a little twist on the already amazing Penne Alla Vecchia Bettola. It is super impressive and perfect for date nights paired with your fave wine.
Ingredients
1 yellow onion medium, chopped
1/4 c. olive oil extra virgin
3/4 lb. penne pasta
1/2 c. Parmesan cheese shredded
3 cloves garlic crushed
1/4 – 1/2 tsp chilli flakes (adjust according to taste)
1 c. vodka
1 tsp dried oregano
12-15 Roma tomatoes (depending on size), diced
1/2 c. heavy cream
Parsley or fresh oregano to garnish
Salt and freshly ground black pepper
How to make Penne Alla Vecchia Bettola
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Heat the olive oil in an ovenproof skillet. Once hot, add the onions and saute for approximately 5 minutes or until clear. Add the garlic, chilli flakes, and oregano. Continue to cook for an additional minute.
Step 3: Pour in the vodka and cook for 5 to 7 minutes more or until reduced by half.
Step 4: Add the tomatoes and cook for another 5 minutes.
Step 5: Put the lid on and shift the skillet into the preheated oven. Roast the tomatoes for about an hour and a half.
Step 6: In the meantime, cook the pasta following the package directions a minute shy written on the packet.
Step 7: Take the tomatoes from the oven and transfer them to a blender. Tightly cover the blender with kitchen towels and make sure not to fill the blender up to more than 1/3 at a time. Puree the tomatoes. Set some of the liquid aside if the tomatoes produced too much. Add extra liquid to the blender if the tomatoes turn out too thick until you reached your desired consistency.
Step 8: If the sauce is not very smooth, you can simply use a mesh strainer to strain the pieces of seeds/skin.
Step 9: Place all the blended sauce in the pan. Add the cream, then stir and cook for approximately 3 minutes. Add the grated cheese. To taste, season with salt and pepper.
Step 10: To the sauce, add the pasta and toss well. Continue to cook for a minute more. Before serving, sprinkle with some fresh herbs, extra 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 yellow onion medium, chopped
- 1/4 c. olive oil extra virgin
- 3/4 lb. penne pasta
- 1/2 c. Parmesan cheese shredded
- 3 cloves garlic crushed
- 1/4 - 1/2 tsp chilli flakes (adjust according to taste)
- 1 c. vodka
- 1 tsp dried oregano
- 12-15 Roma tomatoes (depending on size), diced
- 1/2 c. heavy cream
- Parsley or fresh oregano to garnish
- Salt and freshly ground black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Heat the olive oil in an ovenproof skillet. Once hot, add the onions and saute for approximately 5 minutes or until clear. Add the garlic, chilli flakes, and oregano. Continue to cook for an additional minute.
Step 3: Pour in the vodka and cook for 5 to 7 minutes more or until reduced by half.
Step 4: Add the tomatoes and cook for another 5 minutes.
Step 5: Put the lid on and shift the skillet into the preheated oven. Roast the tomatoes for about an hour and a half.
Step 6: In the meantime, cook the pasta following the package directions a minute shy written on the packet.
Step 7: Take the tomatoes from the oven and transfer them to a blender. Tightly cover the blender with kitchen towels and make sure not to fill the blender up to more than 1/3 at a time. Puree the tomatoes. Set some of the liquid aside if the tomatoes produced too much. Add extra liquid to the blender if the tomatoes turn out too thick until you reached your desired consistency.
Step 8: If the sauce is not very smooth, you can simply use a mesh strainer to strain the pieces of seeds/skin.
Step 9: Place all the blended sauce in the pan. Add the cream, then stir and cook for approximately 3 minutes. Add the grated cheese. To taste, season with salt and pepper.
Step 10: To the sauce, add the pasta and toss well. Continue to cook for a minute more. Before serving, sprinkle with some fresh herbs, extra cheese, and pepper. Enjoy!
