Anyone else love House?
Or are you addicted to pasta?
You know a recipe is going to be good when it has over 300 positive comments about it. And, of course, since Ina Garten is involved then it’s a sure thing.
Penne Alla Vecchia Bettola, which translated roughly to Old Tavern Penne, is an outstanding version of penne all vodka. The flavors are rich and balanced with the perfect punch of booze. It’s a bit of a weird color, but soooo delicious.
Penne Alla Vecchia Bettola
1/4 cup olive oil
1 medium Spanish onion, chopped
3 cloves garlic,minced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
1 cup vodka
2 (28-ounce) cans peeled plum tomatoes
Freshly ground black pepper
3/4 pound penne pasta
4 tablespoons fresh oregano
3/4 cup heavy cream
Shaved Parmesan cheese
1. Preheat oven to 375℉.
2. Heat olive oil in a large ovenproof sauté pan over medium heat. Add the onions and garlic and cook for about 5 minutes, until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.
Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.
Serves 4 to 6
Recipe from Ina Garten
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