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Nick And Toni’s Penne alla Vecchia Bettola

2009, Joseph Realmuto, All Rights Reserved

Prep Time:
5 min
Inactive Prep Time:
15 min
Cook Time:
2 hr 15 min


6 to 8 servings


* 1/4 cup good olive oil
* 1 medium Spanish onion, diced
* 3 cloves of garlic, diced
* 1/2 tablespoon crushed red pepper flakes
* 1 1/2 tablespoons dried oregano
* 1 cup vodka
* 2 (28-ounce) cans peeled plum tomatoes
* Kosher salt
* 1 pound penne pasta
* 1 to 2 cups heavy cream
* 4 tablespoons fresh oregano, chopped
* Grated Parmesan cheese


Preheat oven to 375 degrees.

Heat the olive oil in a large saute pan over medium heat, add the onions and garlic and cook for about 10 minutes until translucent. Add the red pepper flakes, dried oregano and vodka, and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve, crush them with your hands, and place them in a 5 quart oven proof pot or Dutch oven. Add the onions to the tomatoes and cover with a tight lid. Place the pot in the oven and cook for 1 1/2 hours. Remove the pot from the oven and let cool for 15 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions. Set aside.

Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency, and return to the pot.

Reheat the tomato sauce and add enough heavy cream to make the sauce a smooth consistency. Add the fresh oregano and salt, to taste, and simmer for 5 minutes. Toss the sauce with the pasta and sprinkle with Parmesan cheese, to taste. Serve.

Printed from FoodNetwork.com on Mon Mar 15 2010

© 2010 Scripps Networks, LLC. All Rights Reserved
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